Amaro Truffles Recipes

EASY AMARETTO CHOCOLATE TRUFFLES RECIPE

Easy Amaretto Chocolate Truffles Recipe image

Amaretto Chocolate Truffles are so indulgent and make a fantastic holiday gift! These melt-in-your-mouth chocolate confections are spiked with amaretto liqueur and almond extract, so their busting with almond flavor. Use milk chocolate, dark chocolate, or a combination of both!

Provided by Ashley Manila

Categories Dessert

Time 3h20m

Number Of Ingredients 7

Ingredients

2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
1 cup (227g/8 ounces) heavy cream
1 teaspoon almond extract
2 and 1/2 Tablespoons Amaretto liqueur
6 Tablespoons unsalted butter, cut into small cubes and at room temperature
2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
1/4 cup almond, roughly chopped

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 CREAM TRUFFLES

Amaretto Cream Truffles image

The velvety texture of the almond filling with the sensational chocolate coating make these truffles truly heavenly. I like to give them as gifts during the holidays.-Sherry Day, Pinckney, Michigan

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 30 servings.

Number Of Ingredients 7

Ingredients

5 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
1/3 cup heavy whipping cream
2 tablespoons Amaretto
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons baking cocoa

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.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 1mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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