Easter Almond Truffles

-Melt 6 oz of semi sweet chocolate chips and a handful of milk chocolate chips in a microwave safe bowl in 30 second increments. Don't burn them!!

-Add:

2 beaten egg yolks, stir in well before adding other ingredients

1 ½ Tbsp soft butter

2 Tbsp heavy cream

½ tsp vanilla extract

½ tsp rum extract

-Microwave for another 30 seconds, stirring at 15.

-Gradually work one cup powdered sugar into chocolate mixture.

-Mixture will need to be chilled until can barely be stirred.

-Create truffles by dividing mixture into ½” balls.

-Insert one blanched peeled whole almond into each truffle.

-Coat each truffle with cocoa in a small ziplock.

Tips: Chill hands with a baggie of ice and coat with cocoa in between rolling truffles. To peel almonds, boil a pot of water, remove from heat. Put shelled raw almonds into water for one minute. Leaving them in too long will result in soggy almonds. Strain and run under cold water until they can be handled. Squeeze the almond from the peel at the pointy end. Dry on a paper towel for about 20 minutes.

(ripped off from cheap thrills cuisine)