Description
Rich, decadent Amaretto truffles with bittersweet chocolate ganache, almond liqueur, and cocoa powder coating. Perfect homemade treat!
Ingredients
Scale
- 16 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup Amaretto liqueur
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
- Cocoa powder, for coating
- Optional: Chopped nuts (almonds, hazelnuts), sprinkles, or powdered sugar for coating
Instructions
- Place the finely chopped bittersweet chocolate in a heatproof bowl.
- In a saucepan, pour in the heavy cream. Heat the cream over medium heat until small bubbles form around the edges (do not boil).
- Immediately pour the hot cream over the chopped chocolate. Let sit undisturbed for 1 minute.
- Whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and glossy.
- Add the Amaretto liqueur, softened butter, and salt. Stir gently until all ingredients are fully incorporated.
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache. Refrigerate for at least 4 hours, or preferably overnight, until firm enough to scoop.
- Line a baking sheet with parchment paper or a silicone baking mat. Prepare a shallow dish filled with cocoa powder (or your chosen coating).
- Use a small spoon, melon baller, or truffle scoop to scoop out small portions of the ganache (about 1 tablespoon per truffle).
- Gently roll each scoop of ganache between your palms to form a ball. Work quickly and keep your hands cool.
- For easier coating, you can chill the rolled truffles in the refrigerator for another 15-20 minutes.
- One at a time, drop each truffle ball into the dish of cocoa powder. Gently roll the truffle around until it is completely coated.
- Lift the truffle out of the cocoa powder and gently tap off any excess.
- If the truffles have become misshapen during the coating process, you can gently roll them between your palms again to refine their shape.
- Place the coated truffles on the prepared baking sheet.
- Repeat the coating process with the remaining truffles.
- Once all the truffles are coated, chill them in the refrigerator for at least 30 minutes to allow the cocoa powder to set and the truffles to firm up completely.
- Before the cocoa powder sets completely, you can add optional decorations, such as a dusting of powdered sugar, a sprinkle of chopped nuts, or a drizzle of melted chocolate.
- Store the Amaretto truffles in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 2 months. If freezing, thaw them in the refrigerator overnight before serving.
- Serve the truffles chilled or at room temperature.
Notes
- Use high-quality bittersweet chocolate (60-70% cocoa) for the best flavor.
- Don’t overheat the cream; heat until just simmering around the edges.
- Chilling the ganache properly is crucial for it to set.
- Work quickly when rolling the truffles, as the ganache can soften.
- Experiment with different coatings to personalize your truffles.
- Truffles can be made ahead and stored in the refrigerator or freezer.
- Prep Time: 20 minutes
- Cook Time: 5 minutes