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