Mokettes Aux Amandescandies, chocolate 5 oz chocolate 1 teaspoon coffee concentrate 1/4 lb confectioners' sugar 2 1/2 oz sweet almonds 2 tablespoon milk 1 tablespoon 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 |
