Almond and coconut truffles

I had found a little note with this recipe lost in the middle of my recipe book, and so I couldn't remember where exactly it was from! These little almond and coconut truffles are delicious anyway, and quite easy to make.

Ingredients:

160 gr. almonds peeled and crushed
90 gr. sugar
1 egg yolk
2 tsp. cream
100 gr. shredded desiccated coconut

Mix all ingredients in a bowl until you get a dough which is firm. If you find it dry, add another tablespoon of cream. Pour some sugar onto a plate and with your hands mold small balls and then roll them in the sugar. Place them in paper liners and chill until ready to serve.

Chocolate mousse

This is a classic and I am sure everybody has the best recipe of it. It has always been a must do in all parties at my home as everybody loves it, despite its simplicity. This is a gentle one, fluffy, creamy and very addicting! Enjoy!

Ingredients:

1 chocolate bar
7 oz (200 gr.) sugar
8 eggs
3,50 oz (100 gr.) unsalted butter

Beat well the egg yolks with sugar until fluffy and creamy. Melt the chocolate broken into small pieces and when melted add the above mixture, alternating with the butter. Beat the egg whites until very firm and carefully wrap into the chocolate cream. Place in a bowl and chill until ready to serve.

Pumpkin jam with almonds

This jam is one of my time favorites, and this is a recipe I used to make very often when we had pumpkins in the country house. It is really long- lasting when preserved well, perfect with some light cheeses, crackers or biscuits.

Ingredients:

2,2 pounds pumpkin/ squash
1 pound sugar
Rind of half a lemon
1 cinnamon stick
1 cup (200 gr.) ground almonds
1 / 2 tsp cinnamon

Place a saucepan on the stove with the pumpkin, cut into cubes, previously cleaned and stripped of bark. Boil until tender and then drain it well, saving a bit of that water. Reduce it into puree and set aside. In the water saved from cooking mix the sugar, lemon and cinnamon stick and let it boil up in slow heat for few minutes until foamy. Pour the puree and beginning to thicken add the coarsely chopped almonds and cinnamon. Keep stirring until it thickens again. Remove the cinnamon stick and lemon and let cool. At this point add the 1/2 tsp of cinammon. Put in jars and keep them closed preserved in the fridge.