16 ounces white baking pieces with cocoa butter 1/3 cup whipping cream and 3 tablespoons butter 1 cup sliced almonds, toasted and chopped 2 tablespoons pure bourban vanilla extract 18 ounces (3 cups) semisweet chocolate pieces 3 tablespoons shortening 4 ounces white baking pieces with cocoa butter 2 tablespoons shortening
Heat and stir 16 ounces of white baking pieces, cream and cream of coconut or cream and butter just till melted. Remove from heat. Stir in almonds and amarette (or vanilla extract). Transfer to 8x8x2inch baking pan; cover. Freeze 2 hours or until firm. Cut filling into 48 portions; shape each portion into a ball. Place on baking sheet. Freeze 15 minutes.
Melt chocolate using tempered method below. Using a fork, dip balls one at a time into chocolate; place on waxed-paper-lined baking sheet. Melt 4 ounces white baking pieces and 1 tablespoon shortening over hot water. Spoon over
candies. Makes 48.
