AMARETTO CHOCOLATE TRUFFLES
These easy Amaretto Chocolate Truffles take just minutes to make and are the picture of elegance. Decadent, rich, and bursting with chocolate and almond flavor!
Provided by Trish - Mom On Timeout
Categories Candy
Number Of Ingredients 6
Steps:
- Chop chocolate into small pieces and place in a medium heat proof bowl. Set aside.
- Place sliced almonds in a food processor and pulse 10 to 15 times until finely chopped or minced.
- Add the cream to a small saucepan and bring just to a simmer. Pour the cream over the chocolate and stir together until all the chocolate is melted and the mixture is smooth.
- Stir in the Amaretto liqueur and vanilla extract and stir until combined and the mixture is smooth.
- Cover the bowl with plastic wrap and chill in the fridge for at least 4 hours or until firm.
- Use a small cookie scoop and roll mixture into 1 inch balls.
- Roll the truffles in the cocoa powder or almonds.
- Refrigerate in an airtight container until ready to enjoy.
Nutrition Facts : Calories 156 kcal, Carbohydrate 11 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 5 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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.
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.
ROBERT LINXE'S CHOCOLATE TRUFFLES
Categories Candy Milk/Cream Chocolate Dairy Dessert Cocktail Party Valentine's Day Wedding Winter Anniversary Shower Chill Edible Gift Party Gourmet
Yield Makes about 60 truffles (do not double recipe)
Number Of Ingredients 3
Steps:
- Finely chop 8 ounces of the chocolate and put in a bowl.
- Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.
- Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
- Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
- Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.
- Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
- Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in the refrigerator.
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
MARZIPAN TRUFFLES
These 1" truffles are perfect for the coming holidays. Am going to suggest that include these in our Thanksgiving Dinner for the entire homes residents' and their families. Found these on odense.som. Allow at least 2 hours, chilling time.
Provided by Manami
Categories Candy
Time 30m
Yield 1 tray of truffles, 40 serving(s)
Number Of Ingredients 6
Steps:
- Grate the marzipan on a box grater.
- In a double boiler, on medium heat, add the chocolate, heavy cream and grated marzipan. Stir constantly with a rubber spatula or dry wooden spoon.
- Mixture should be melted and smooth in about 10 minutes.
- Remove from heat and place on wire rack.
- Whisk in amaretto liqueur. Cool bowl on wire rack for 10 minutes.
- Cover with plastic wrap and refrigerate for 2 hours or until firm.
- Working quickly, scoop out a rounded teaspoon, and roll into a ball.
- Roll the truffles in the cocoa powder or/& finely chopped almonds.
- If the balls become too soft to work with, put in the freezer for a few minutes to firm up.
- Put in tiny paper cups and enjoy.
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
CHOCOLATE AMARETTO ALMOND TRUFFLES
These are a fabulous little treat! The amaretto and chocolate go together so good and the crunch of the almonds on the outside is a nice touch. Package these in a clear baggie, and they'll make an impressive Christmas gift for friends.
Provided by Barbara Scott
Categories Candies
Time 1h
Number Of Ingredients 5
Steps:
- 1. Place chocolate chips into a glass mixing bowl and put aside.
- 2. In a small saucepan, combine heavy whipping cream, Amaretto, and almond paste. Stir well, making sure to fully blend the almond paste into the mix. Heat to a boil and then remove from heat.
- 3. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has been thoroughly mixed. It should be smooth.
- 4. Place plastic wrap over bowl and tuck down the inside to place right on the mixture. Refrigerate for at least 2 hours.
- 5. Once solid, scoop out 1 to 2 tsp. of the chocolate and roll into balls. Keep your hands cold if you can to prevent chocolate from melting. When you have finished rolling all of it into balls, wash and dry your hands and roll each ball into the finely chopped almonds. Store in an airtight container and keep in the fridge for up to one week.
- 6. NOTE: I just made these and forgot to get the almond paste at the store. I used almond extract instead and it worked out just fine. Test the flavor after the Amaretto and 1 tsp. of almond extract. Use more extract for more flavor.
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