You will love these Amaretto Truffles!
Ingredients to make approx 8 large truffles:
- 90g chocolate (I used our 66% min cocoa solids Madagascar dark chocolate – a great Milk chocolate alternative is the Ghana 40.5% min cocoa solids).
- 75g single fresh cream
- 200g good quality chocolate for dipping the truffles. (I used our Belgian Dark Chocolate callets with min cocoa solids of 58%) but a good quality chocolate from your supermarket would also work.
- 2 – 3 tablespoons of Amaretto (depending on your personal preference!)
- Icing sugar for rolling the truffle
- Boil cream and allow to cool to 80 degrees
- Pour the cream over the chocolate drops and allow to soak into the chocolate for a few moments before stirring well to achieve a smooth paste, ensuring all of the chocolate drops have melted. Iif some chocolate drops remain place all of the contents in the microwave for 10 seconds at a time and stir well).
- Allow to cool to approx 25 degrees and then fold in the Amaretto
- Place in the fridge for approx 30 mins – until firmer to the touch
- Roll the slightly hardened mixture into the required size balls and place onto greaseproof paper
- In preparation of dipping and rolling the truffles place some sifted icing sugar into a bowl/rimmed plate
How to temper chocolate
- Place the 200g of chocolate drops in a microwaveable bowl
- Place on full power for 30 seconds and then remove from the microwave and stir well
- Put back into the microwave and microwave for 20 second blasts and keep removing and stirring after each blast
- When the chocolate starts to melt it will melt very quickly and it can overheat. Therefore it is important to only heat the chocolate drops for these small amounts of time.
- When the chocolate has all melted you can dip and roll the chocolate truffles
- Take each individual chocolate truffle and place it into the melted chocolate. Cover it with melted chocolate and then place a fork underneath the chocolate truffle and lift it and place it into the sifted icing sugar. Cover the whole of the truffle with the icing sugar. Gently lift the coated truffle and place onto greaseproof paper and allow it to set.
- Repeat the process until all of the truffles are dipped in tempered chocolate and rolled icing sugar.
These are my personal favourite and are sooooo moreish!