Amaretto balls

Name: Amaretto balls
Cook time: 50 min
Total time: 50 min
Yield: 64
Ingredients: 150 g crushed hazelnuts; 1 (250 g) fine sponge cake cake base; 125 g Whipped cream; 250 g Mascarpone (Italian double cream cheese); 1/8 l Amaretto (almond liqueur); 64 Chocolate cuffs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 64

150 g crushed hazelnuts
1 (250 g) fine sponge cake cake base
125 g Whipped cream
250 g Mascarpone (Italian double cream cheese)
1/8 l Amaretto (almond liqueur)
64 Chocolate cuffs

Directions

1
Roast the hazelnuts in a pan without fat, remove from the pan and allow to cool. Finely crumble the sponge cake. Whip cream until stiff. Mix mascarpone and almond liqueur. Add cream and sponge crumbs and mix well.
2
Form approx. 64 balls from the mixture with moistened hands and roll them in the hazelnuts. Refrigerate for about 1 hour, then place in praline sleeves. Store in a cool place. Results in approx. 64 balls.