WHITE CHOCOLATE ALMOND AMARETTO TRUFFLES
Using white chocolate chips to make truffles may not be traditional, but it is affordable, quick, and easy to do! The almonds and amaretto work well with the white chocolate - great payoff for little in cost and effort!
Provided by Marie Porter
Time 25m
Number Of Ingredients 6
Steps:
- Place chocolate chips into a glass mixing bowl, and put aside.
- On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
- Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it - it should be smooth.
- Cover with plastic wrap, preferrably resting right on top of the surface - this prevents a skin from forming while it cools. s.
- Chill in the fridge for at least an hour or two, until it's pretty solid.
- Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt
- Roll them in the finely chopped almonds, store in an airtight container.
Nutrition Facts : Calories 81 kcal, Carbohydrate 6 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 17 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
AMARETTO CREAM TRUFFLES
The velvety texture of the almond filling with the sensational chocolate coating make these truffles truly heavenly. I like to give them as gifts during the holidays.-Sherry Day, Pinckney, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 30 servings.
Number Of Ingredients 7
Steps:
- Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 1mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
TRUFFLE-TOPPED AMARETTO BROWNIES
Make and share this Truffle-Topped Amaretto Brownies recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Yield 48-54 bars
Number Of Ingredients 14
Steps:
- Heat oven to 350'F Grease 13x9-inch pan.
- In large bowl, combine all brownie ingredients. Beat 50 strokes by hand.
- Spread batter in greased pan. Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE. Cool completely.
- In small bowl, beat cream cheese and powdered sugar at medium speed until smooth.
- Add melted chocolate chips and 2 to 3 tablespoons Amaretto; beat until well blended.
- Spread filling mixture over top of cooled brownies.
- Refrigerate at least 1 hour or until firm.
- In small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth.
- Carefully spread evenly over chilled filling.
- Sprinkle with sliced almonds; garnish with candied cherries.
- Refrigerate at least 1 hour or until set; cut into bars.
- Store in refrigerator.
- TIPS: * if using almond extract instead of Amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.
- ** To toast almonds, spread on cookie sheet. Bake at 350'F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.
Nutrition Facts : Calories 146.6, Fat 9.8, SaturatedFat 2.9, Cholesterol 10.8, Sodium 68.7, Carbohydrate 14.8, Fiber 0.7, Sugar 3.8, Protein 1.9
AMARETTO TRUFFLES
Make and share this Amaretto Truffles recipe from Food.com.
Provided by Charlotte J
Categories Candy
Time 40m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Heat butter and cream in double boiler to a simmer(185-210 degrees).
- Remove from heat and add 2 tablespoons Amaretto and chips.
- Return to heat and stir until chips are melted.
- Add remaining Amaretto.
- Pour into small, deep mixing bowl and refrigerate 15 minutes.
- Remove from refrigerator and beat on high with electric mixer until very thick and lighter in color.
- Chill 60 minutes until firm.
- Roll with hands into 1-inch balls.
- Freeze until very firm (approximately 30 minutes).
- Roll in ground pecans.
- Store in refrigerator or freezer.
- If frozen, candy should be thawed in refrigerator 60 minutes before serving.
Nutrition Facts : Calories 306.6, Fat 28.4, SaturatedFat 17, Cholesterol 72.3, Sodium 24.7, Carbohydrate 11.9, Fiber 0.7, Sugar 9.9, Protein 2
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- In a small saucepan over medium-low heat, bring the cream to a simmer and immediately remove from heat. Pour the hot cream over the chocolate chips and whisk together until all the chocolate is melted.
- Mix in the Amaretto and vanilla and stir until everything is well combined and the mixture is smooth. Cover the bowl and store in the fridge to cool for about 4 hours.
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