I have no real reason for making these rich, decadent Amaretto Truffles other than I wanted to eat them myself. I recently started a truffle board on Pinterest and have been obsessed with making them myself. I’ve made ganache so many times that I questioned why I had never taken the next step and made truffles.
My husband graciously left me about 1/4 cup of Disaronno in the bottle – so I knew that these truffles would have to be amaretto. I mean, chocolate and amaretto go hand in hand.
Overall – these truffles were pretty simple to make. Not too many steps, few ingredients and a low skill level is needed. The only part that I think will get better with more practice is the rolling into perfectly round balls. I found that the chocolate melted so quickly in my hands and got soft… so it became hard to roll perfect balls. Next time, I might try rolling them in smaller batches, keeping the unused ganache in the fridge and cold.
The next batch of truffles I’ll try… Bakerella’s Peanut Butter Truffles. Woah – YUM!
- 250g Lindt Excellence 50% chocolate
- 3/4 cup heavy cream (I used 32%)
- 3 Tbsp Amaretto (I used Disaronno)
- 2 Tbsp unsalted butter
- Cocoa powder
- Powdered sugar
- Chocolate jimmies
Supplies for rolling truffles
- Baking sheet
- Wax paper
- Melon baller
- small bowls
- small plates
- mini cupcake liners
- Finely chop the chocolate and place it in a medium glass bowl.
- Put the cream, butter and amaretto in a medium pot over medium-high heat.
- Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
- Let the chocolate and cream sit, untouched, for 1 minute.
- Stir gently until smooth being careful not to create any air bubbles.
- Cool to room temperature, cover and place in the refrigerator overnight.
- Prepare all your supplies before you begin rolling truffles... Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
- Scoop 3/4in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
- Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together... you don't want them to touch and get contaminate each other!
- Place each truffle in a mini cupcake liner.
- Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.