Ingredients
1 cup semisweet chocolate chips1/4 cup butter, cubed1 large egg yolk, lightly beaten3 tablespoons Kahlua (coffee liqueur)2 tablespoons cream cheese, softened2/3 cup salted roasted almonds or pistachios, chopped
Preparation
In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter; stir until smooth.
In a small bowl, whisk a small amount of hot mixture into egg yolk; return all to double boiler, whisking constantly. Cook over low heat until mixture reaches 160°, whisking constantly.
Remove from heat; stir in Kahlua and cream cheese until blended. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1 hour or until easy to shape.
Place almonds in a small bowl. Shape mixture into 1-in. balls; roll in almonds. Refrigerate, covered, until firm, about 2 hours. Store in an airtight container in the refrigerator.
