5 oz Chocolate
1 ts Coffee concentrate
1/4 lb Confectioners’ sugar
2 1/2 oz Sweet almonds
2 tb Milk
1 tb Rum
Preparation: Shell the almonds, lightly grill them, then pulverize them in a mortar with the rum. Grate the chocolate into fine powder; work it with the milk into a paste, then add the coffee, sugar and almonds. Mix well together. Make into balls and roll in grated or granulated chocolate. Let stand 5-6 hr. to harden before serving. Source : The Art of French Cooking Posted by: Rina de Jong