These sugared almonds are perfect to use in desserts, sprinkle on top of cakes, mix in ice cream or just a sweet treat.
Chocolate Praline Truffles
4 oz semi-sweet chocolate bars, broken into pieces
1/4 cup whipping cream
3 tablespoons butter, cut up
2 tablespoons almond liqueur
1-12 oz Bag Praline Almonds (Chopped )
Microwave semisweet chocolate pieces and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes. Whisk until chocolate melts and mixture is smooth. (If chocolate doesn't melt completely, microwave and whisk at 15-second intervals until melted.) Whisk in butter and liqueur; let stand 20 minutes.
Beat at medium speed with an electric mixer 4 minutes or until mixture forms soft peaks. (Do not over-beat mixture.) Cover and chill at least 4 hours.
Shape mixture into 1-inch balls; roll in Chopped Praline Pecans. Cover and chill up to 1 week, or freeze up to 1 month.
White Chocolate-Praline Truffles: Substitute 4 oz white chocolate bars for semisweet chocolate bars and Praline Almonds for Praline Pecans