Amaretto Cream Truffles Recipes

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.

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.

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.