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Truffles
4oz milk chocolate
2oz butter
2oz ground almonds
6oz icing sugar
2 tsp coffee essence
2 beaten egg yolks
Melt chocolate and butter, stir in coffee essence and egg yolks
(all in a bowl over pan of boiling water)
remove for heat stir in almonds and icing sugar.
Spread on to a tin leave for 1 - 2 hours
Roll into balls and toss in milk chocolate vermicalli
Johndy
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