Amaretto-Chocolate Cream Truffles

This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine.  The recipe makes about 3 dozen.

Ingredients:

  • 1 cup whipping cream
  • 10 oz. semisweet chocolate, finely chopped
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup amaretto
  • 1/8 teaspoon almond extract
  • 2 oz. milk chocolate
  • 1 lb. semisweet chocolate coating

Instructions:

  1. Heat cream in medium sized sauce pan to simmering; remove from heat.
  2. Add chopped semisweet chocolate and butter, whisking until smooth.
  3. Cool to room-temerature, and stir in amaretto and almond extract.
  4. Refrigerate covered in a medium sized bowl until  firm (4 hours to overnight).
  5. Once set, scoop with a #100 scoop (or melon baller).
  6. Quickly roll into 1-inch balls.
  7. Freeze uncovered on baking sheets until hard (about 1 hour).
  8. Meanwhile melt milk chocolate to 92 degrees.
  9. Temper chocolate (or melt dipping chocolate).
  10. Dip centers decorating with milk chocolate and let harden.

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