Cooking Adventures

Simple Amaretto Chocolate Truffles

Yield: 30-40 truffles.

Ingredients

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces

1/2 cup of heavy whipping cream

2 Tablespoons Amaretto

Finely Chopped Almonds

Preheat oven to 350˚F. Place the almonds on a baking sheet and bake for 5-10 minutes or until golden brown. This step is optional, but it brings out the flavor of the nuts and makes them crunchier. Take the nuts out of the oven and allow them to cool on the baking sheet. 

Place the chocolate into a bowl and set aside.

Bring the whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). Take the cream off the heat and pour the amaretto into the cream. Mix once or twice to combine. Make sure to do this quickly or the alcohol will burn off and the chocolates will have a milder flavor.

Pour the cream mixture over the chocolate and allow to stand for a few minutes. Stir until smooth. This chocolate base is called ganache. 

Allow to cool to room temperature, then place in the refrigerator for two hours. Remove from fridge, and with a teaspoon or mellon baller roll out balls of the ganache. Roll in your hands quickly to melt the chocolate into ball shapes.