Ingredients
- 1 cup very finely ground almonds
- 1 (16-ounce) container chocolates frosting
- 4 tablespoons (1/2 stick) butter, at 70 degrees
- 2 1/2 cups graham cracker crumbs
- 1/2 teaspoon pure almond extract
- 48 chocolate hug candies (suggested: Hershey's)
Directions
Pulse almonds inside a mixer until very finely ground, like coarse sand. Pour ground almonds right into a cake pan or any other shallow bowl and hang aside. Beat chocolate frosting and butter in large bowl having a hands mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on the cookie sheet. Making use of your finger, create a deep indentation in the heart of each ball. Fill the indentations with chocolate hug candies. Refrigerate for half an hour, or until cold.
Recipe thanks to Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.