Description
Almond Amaretto Truffles
Indulge in the rich flavors of Almond Amaretto Truffles, perfect for any holiday gathering or as a special treat for yourself. These truffles have a velvety texture and are infused with Amaretto liqueur and almond extract, giving them a wonderful almond note that pairs beautifully with the deep chocolate. Whether you prefer milk chocolate or dark chocolate, these truffles are guaranteed to be a crowd-pleaser, with just a hint of crunch from chopped almonds on top.
2 2/3 cups semi-sweet chocolate, finely chopped
1 cup heavy cream
1 tsp almond extract
2 1/2 tbsp Amaretto liqueur
6 tbsp unsalted butter, cubed
1/4 cup chopped almonds
Directions:
1. Heat cream to a boil and pour over chocolate. Stir in almond extract, Amaretto, and butter.
2. Chill, scoop into balls, roll, then coat in melted chocolate.
3. Sprinkle with almonds and let set.
Prep Time: 10 mins
Kcal: 120 per truffle
Step-by-Step Guide
1. Place the finely chopped chocolate in a large, heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil vigorously.
2. Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 3-4 minutes to allow the chocolate to melt.
3. Gently whisk the mixture from the center outward until it becomes a smooth, glossy ganache. If any chocolate pieces remain, you can microwave the bowl in 10-second bursts, stirring between each, until fully melted.
4. Whisk in the almond extract, Amaretto liqueur, and cubed butter until the butter is completely melted and the mixture is uniform.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 3-4 hours, or until firm enough to scoop.
6. Using a small cookie scoop or a teaspoon, portion the ganache and roll into 1-inch balls. Place them on a parchment-lined baking sheet. If the mixture becomes too soft, return it to the fridge for 15 minutes.
7. Roll each ball in melted chocolate (milk or dark, as preferred) using two forks. Let the excess drip off before returning to the parchment.
8. Immediately sprinkle the top of each wet truffle with the chopped almonds before the coating sets. Allow the truffles to set completely at room temperature or in the refrigerator.
Serving Suggestions
Arrange these truffles in petite paper cups on a decorative platter for a classic presentation. They pair wonderfully with after-dinner coffee, a glass of dessert wine like Muscat, or a neat pour of Amaretto itself. For a festive touch, consider dusting half the batch with cocoa powder and the other half with the chopped almonds for visual variety.
How-to Summary
Create a smooth ganache by pouring hot cream over chopped chocolate. Flavor with almond extract and Amaretto, then chill until firm. Scoop, roll into balls, dip in melted chocolate, and garnish with chopped almonds before the coating sets.
Frequently Asked Questions
Can I make these truffles non-alcoholic?
Yes. Replace the Amaretto liqueur with 2 1/2 tablespoons of almond milk or a teaspoon of strong almond extract. You may need to reduce the initial almond extract slightly to avoid an overpowering flavor.
Why is my ganache grainy or separated?
This usually happens if the cream was too hot and “broke” the chocolate. To fix it, try whisking in a tablespoon of room-temperature cream or warm milk to re-emulsify the mixture.
How should I store these truffles?
Store finished truffles in an airtight container in the refrigerator for up to two weeks. For best texture and flavor, let them sit at room temperature for 10-15 minutes before serving.
Can I use chocolate chips instead of baking chocolate?
It’s not recommended. Chocolate chips contain stabilizers that prevent them from melting smoothly, which can result in a thick, difficult-to-dip ganache. High-quality baking chocolate bars are best.
My ganache is too soft to roll. What do I do?
Simply chill it longer. If it’s still too soft after several hours, your cream-to-chocolate ratio may be off, but you can salvage it by using the mixture as a decadent frosting or ice cream topping.
Common Mistakes to Avoid
- Boiling the cream: Simmer, don’t boil, to avoid scalding which can give an off-taste and risk splitting the chocolate.
- Using warm ganache to roll: Ensure it is thoroughly chilled; warm ganache will stick to your hands and not hold its shape.
- Skipping the direct-contact plastic wrap: This step prevents condensation and a rubbery layer from forming on the ganache surface.
- Adding almonds too late: Sprinkle the chopped almonds immediately after dipping, or they will not adhere to the chocolate coating.
Conclusion
Mastering these Almond Amaretto Truffles is a rewarding endeavor that yields an impressively professional result. The combination of velvety ganache, nuanced almond flavor, and delicate crunch makes them a standout homemade confection. By following this detailed guide and avoiding common pitfalls, you can create a luxurious treat that is sure to delight any chocolate lover. Happy crafting!