Amaretto Truffles Recipes

AMARETTO CREAM TRUFFLES

Steps:

• Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.

EASY AMARETTO CHOCOLATE TRUFFLES RECIPE

Steps:

• Place chopped chocolate in a medium-sized heatproof bowl and set aside.
• In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat.
• Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Whisk smooth. Stir in the almond extract, amaretto, and butter and vigorously whisk until smooth and shiny.
• Set aside and cool to room temperature. Tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
• Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
• In the meantime, you can temper your chocolate.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. *Do not let the temperature of the chocolate exceed 120°F.
• Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
• Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
• Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
• Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with a sprinkle of chopped almonds.
• Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.

AMARETTO TRUFFLES

Steps:

• Heat butter and cream in double boiler to a simmer(185-210 degrees).
• Remove from heat and add 2 tablespoons Amaretto and chips.
• Return to heat and stir until chips are melted.
• Add remaining Amaretto.
• Pour into small, deep mixing bowl and refrigerate 15 minutes.
• Remove from refrigerator and beat on high with electric mixer until very thick and lighter in color.
• Chill 60 minutes until firm.
• Roll with hands into 1-inch balls.
• Freeze until very firm (approximately 30 minutes).
• Roll in ground pecans.
• Store in refrigerator or freezer.
• If frozen, candy should be thawed in refrigerator 60 minutes before serving.

ALMOND-AMARETTI CHOCOLATE TRUFFLES

Steps:

• Put the cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a large heatproof bowl, pour the hot cream mixture over the chocolate and let it sit until completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the almond butter and almond and vanilla extracts, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
• Line a baking sheet with parchment. Put the crushed amaretti in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and coat in the amaretti crumbs. Transfer the coated truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

AMARO TRUFFLES

Steps:

• Place the finely chopped chocolate in a medium bowl. Add the heavy cream, amaro and salt to a small saucepan. Place over medium heat and warm until small bubbles appear around the outside. Pour the hot cream mixture over the chocolate and allow to sit for 2
• minutes. Using a rubber spatula, mix until completely melted and smooth. Refrigerate for 1 hour.
• Line a rimmed baking sheet with parchment. Place the cocoa powder in a shallow bowl.
• Using a 1 tablespoon-size scoop, scoop balls of the chocolate mixture into the palm of the hand and roll into a smooth ball. Roll in the cocoa powder and place on the prepared baking sheet.
• Continue with the remaining truffle mixture.

TRUFFLE-TOPPED AMARETTO BROWNIES

Steps:

• Heat oven to 350'F Grease 13x9-inch pan.
• In large bowl, combine all brownie ingredients. Beat 50 strokes by hand.
• Spread batter in greased pan. Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE. Cool completely.
• In small bowl, beat cream cheese and powdered sugar at medium speed until smooth.
• Add melted chocolate chips and 2 to 3 tablespoons Amaretto; beat until well blended.
• Spread filling mixture over top of cooled brownies.
• Refrigerate at least 1 hour or until firm.
• In small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth.
• Carefully spread evenly over chilled filling.
• Sprinkle with sliced almonds; garnish with candied cherries.
• Refrigerate at least 1 hour or until set; cut into bars.
• Store in refrigerator.
• TIPS: * if using almond extract instead of Amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.
• ** To toast almonds, spread on cookie sheet. Bake at 350'F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.

CHOCOLATE AMARETTO TRUFFLES

Steps:

• 1. Preheat oven to 325° F. Line large jelly roll pan with parchment paper. Spread almonds on pan and toast for 20 minutes, stirring after 10 minutes. When done, slide parchment off pan and let cool 5 minutes. Place almonds in a food processor with a metal blade and process until ground. 2. Melt chocolate in a double boiler or in microwave in 15-second increments, stirring between cycles, until smooth. Heat cream on stove or in microwave until hot but not boiling. Whisk into melted chocolate in four parts. Add almonds and almond liqueur and mix well. 3. Line a cookie sheet with parchment or waxed paper. Pour the mixture onto paper and spread about 1/3-inch thick. Freeze 25 minutes. 4. Slide the paper off the pan and line with new paper. Scoop up teaspoons of the choc