EASY AMARETTO CHOCOLATE TRUFFLES RECIPE
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
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.
BLUSHING FRUIT TARTS WITH AMARETTO TRUFFLE SAUCE
A combination of flavors comes together to create this rich, elegant dessert. Most of the fruits are dried and can be easily available year round. -Denise Pounds, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 tarts.
Number Of Ingredients 19
Steps:
- Place the flour, sugar and salt in a food processor. Cover and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add egg yolks until dough forms a ball. Divide dough into five portions; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle., Roll out four portions into 6-in. circles. Press into 4-in. fluted tart pans with removable bottoms. Trim edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on a baking sheet., Bake at 400° for 8 minutes. Remove foil and weights; bake 4 minutes longer. Cool on a wire rack. Meanwhile, crumble remaining pastry; toss with almonds and sugar. Set aside., In a small saucepan, combine the apricots, cranberries, cherries, sugar and 3/4 cup Amaretto. Bring to a boil. Add blueberries; cook 10 minutes longer. Combine cornstarch and remaining Amaretto until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour into crusts; sprinkle with crumbled pastry. Bake at 400° 10-15 minutes longer or until topping is golden brown. Cool on a wire rack., Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in Amaretto. Cool, stirring occasionally. Drizzle over tarts.
Nutrition Facts : Calories 1314 calories, Fat 66g fat (38g saturated fat), Cholesterol 239mg cholesterol, Sodium 112mg sodium, Carbohydrate 154g carbohydrate (94g sugars, Fiber 6g fiber), Protein 14g protein.
AMARETTO CHOCOLATE TART WITH APRICOT CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
- For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
- Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
- For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
- For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
- Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.
APRICOT JALOUSIE TART WITH AMARETTO CREAM
Jalousie d'Abricots a la Creme de Noyaux. This tart is made with puff pastry and filled with fruit. For convenience, this recipe calls for purchased puff pastry and canned apricots.
Provided by swissms
Categories Tarts
Time 25m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 12
Steps:
- Amaretto Cream:.
- Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
- Tart:.
- Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
- Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.
Nutrition Facts : Calories 587, Fat 41.4, SaturatedFat 18.6, Cholesterol 314.6, Sodium 140.7, Carbohydrate 48, Fiber 1.9, Sugar 27, Protein 8
CHOCOLATE AMARETTO ICE CREAM
Make and share this Chocolate Amaretto Ice Cream recipe from Food.com.
Provided by Charlotte J
Categories Frozen Desserts
Time 25m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- In a saucepan combine 2 cups of milk, cocoa and corn syrup.
- Bring to boil over medium heat, stirring constantly.
- Cool.
- Beat eggs until foamy and gradually beat is sugar.
- Add cocoa mixture.
- Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
- Chill serval hours or overnight.
- Freeze according to manufacturer's directions.
TOASTED ALMOND MOCHA ICE-CREAM TART
Categories Coffee Food Processor Chocolate Nut Dessert Frozen Dessert Almond Amaretto Summer Gourmet
Number Of Ingredients 11
Steps:
- Make the crust:
- In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
- Make the filling:
- In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
- Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.
More about "amaretto chocolate cream tarts food"
CHOCOLATE AMARETTO TART - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
5/5 (2)Servings 8Cuisine AmericanCategory Dessert
- Place the amaretto cookies and cocoa in bowl of a food processor. Pulse until the crackers are broken down into fine crumbs. Transfer to a medium sized bowl.
- Add melted butter to the cookie mixture and use a spoon to mix until everything comes together.
- Press the amaretto mixture into a 9-inch removable bottom tart pan, pressing onto the sides and the bottom. Use a straight sided measuring cup to help you pack in the crust tightly. Place the tart pan on a baking sheet.
CHOCOLATE AMARETTO TART - TARTA CU CIOCOLATA SI AMARETTO
From pastry-workshop.com
Reviews 2Total Time 12 hrsEstimated Reading Time 5 mins
AMARETTO CUSTARD BLACKBERRY TARTS - OF BATTER AND DOUGH
From ofbatteranddough.com
5/5 (1)Total Time 2 hrsEstimated Reading Time 8 minsCalories 359 per serving
- Stir the amaretto into the pastry cream, adding as much or as little as you like. Cover and chill in the refrigerator until ready to use.
- Add the flour, sugar, and salt to the bowl of a food processor. Pulse a couple of times to combine.
- If the jam you're using is quite thick, stir approximately 1 tbsp warm water into the jam to thin it out a bit. Using a pastry brush, gently brush the inside of the baked tart shells with jam, coming all the way up the sides of the shell.
AMARETTO AND ALMOND CHOCOLATE TORTE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 1 hr 5 minsCategory Chocolate Tarts, Tortes And PiesCalories 667 per serving
10 BEST AMARETTO MARTINI RECIPES - YUMMLY
From yummly.com
RASPBERRY AMARETTO CHEESECAKE TARTS - BEANILLA
From beanilla.com
CHOCOLATE AMARETTO TARTS RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 278 per serving
- Cream butter gradually. Add in powdered sugar; beating at medium speed in an electric mixer till smooth.
CHOCOLATE AND AMARETTO AFFOGATO - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Total Time 5 minsCategory DessertCalories 239 per serving
- Pour 1 tbsp of Amaretto over each scoop of ice cream and top each with a double shot of espresso.
GINGERBREAD AMARETTO CHOCOLATE TART - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (30)Category Baking, SweetsCuisine FrenchCalories 219 per serving
- Place the cooled coconut oil, sugar and aquafaba in a large bowl. Cream them together with an electric whisk until well combined and slightly thickened. Add the maple syrup and whisk some more until you get a thick, homogeneous mixture.
- Fold ½ of the flour mix into the wet ingredients and, once combined, add the remaining half. Make sure there are no flour pockets and everything is well combined, but do not knead. The dough will be quite loose and sticky, that's fine, it's the way it should be. Wrap the dough in a piece of cling film (glad wrap) and place it in the fridge for at least 1 hour. You can safely keep it in the fridge overnight too.
VEGAN RASPBERRY AMARETTO TART - ADDICTED TO DATES
From addictedtodates.com
5/5 (3)Total Time 6 hrs 40 minsCategory DessertCalories 548 per serving
- In your food processor, combine the gluten-free flour, almond flour, vegan butter, maple syrup and salt until the ingredients stick together to form a dough.
- Evenly press the dough half of the dough into the sides of the tart tin first, then press the remaining dough into the base of the tin. With a fork, gently prick the dough several times.
GINGERBREAD AMARETTO CHOCOLATE TART - LAZY CAT KITCHEN ...
From pinterest.com
5/5 (30)Estimated Reading Time 40 secsServings 25
VEGAN AMARETTO CHOCOLATE TART | FOODSPRING MAGAZINE
From foodspring.co.uk
Category Muscle_BuildingCalories 277 per servingTotal Time 35 mins
DARK CHOCOLATE AMARETTO BREAD PUDDING - VERY BEST BAKING
From verybestbaking.com
Servings 12Category Puddings & Flans
AMARETTO CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (5)Category CheesecakeServings 12Total Time 9 hrs 45 mins
CHOCOLATE AND AMARETTO CHERRY TARTS - I JUST MAKE SANDWICHES
From ijustmakesandwiches.com
5/5 (1)Total Time 1 hr 20 minsServings 5Published 2019-04-23
FLOURLESS CHOCOLATE AMARETTI CAKE - SPOON FORK BACON
From spoonforkbacon.com
Ratings 3Estimated Reading Time 2 minsServings 8Calories 507 per serving
DARK CHOCOLATE AMARETTO TART WITH AMARETTI COOKIE CRUST ...
From prouditaliancook.com
5/5 (1)
CHOCOLATE PEAR TART WITH AMARETTO WHIPPED CREAM - THE FIG TREE
From thefigtreeblog.com
Estimated Reading Time 3 mins
CHOCOLATE - AMARETTO TARTS - RECIPE | COOKS.COM
From cooks.com
AMARETTO RECIPES TO TRY | BEANILLA
From beanilla.com
CHOCOLATE - AMARETTO HEAVENLY TARTS - RECIPE | COOKS.COM
From cooks.com
AMARETTO CHOCOLATE TART WITH APRICOT CREAM | RECIPE ...
From pinterest.com
AMARETTO CHOCOLATE TART WITH APRICOT CREAM RECIPE
From crecipe.com
GINGERBREAD AMARETTO CHOCOLATE TART - LAZY CAT KITCHEN
From lazycatkitchen.com
AMARETTO CHOCOLATE TRUFFLES - WILLIAMS FOOD EQUIPMENT
From williamsfoodequipment.com
CHOCOLATE AMARETTO TART - TASHS KITCHEN
From tashskitchen.com
CHOCOLATE AND PEAR FRANGIPANE TART WITH AMARETTO CREAM ...
From livingtastefully.com
GINGERBREAD AMARETTO CHOCOLATE TART | WELLINGTON CRACKERS
From wellingtoncrackers.com
GINGERBREAD AMARETTO CHOCOLATE TART - HOLIDAYCOOKS.COM
From holidaycooks.com
10 BEST AMARETTO LIQUEUR CAKE RECIPES | YUMMLY
From yummly.com
AMARETTO CHOCOLATE DIP RECIPE | KITCHEN INFINITY RECIPES ...
From kitcheninfinity.com
ALMOND AMARETTO TARTS RECIPE
From crecipe.com
DARK CHOCOLATE ORANGE TOWNIE WITH AMARETTO CREAM - DURKEE ...
From durkeefoodawayfromhome.com
LISA’S CHOCOLATE AND ALMOND TART | JOHN AND LISA'S WEEKEND ...
From itv.com
ZABAGLIONE APRICOT ICE-CREAM TART | CANADIAN LIVING
From canadianliving.com
AMARETTO CHOCOLATE TART WITH APRICOT CREAM RECIPES
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love