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.
ALMOND-AMARETTI CHOCOLATE TRUFFLES
Add almond butter and almond extract to the chocolate ganache and then coat the finished truffle with crushed amaretti cookies.
Provided by Food Network Kitchen
Time 4h30m
Yield 18 to 24 truffles
Number Of Ingredients 8
Steps:
- Put the cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a large heatproof bowl, pour the hot cream mixture over the chocolate and let it sit until completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the almond butter and almond and vanilla extracts, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
- Line a baking sheet with parchment. Put the crushed amaretti in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and coat in the amaretti crumbs. Transfer the coated truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
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
ITALIAN CHOCOLATE TRUFFLES
CHOCOLATE, Truffles, CHOCOLATE, almonds!!! Need I say more! Few ingredients and fairly simple to make. Cook time is chill time and it is estimated. Hope you enjoy!
Provided by Bobtail
Categories Candy
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
- Add the butter and stir until melted.
- Add the confectioners' sugar and the ground almonds.
- Mix well.
- Leave in a cool place till firm enough to roll into about 24 balls/truffles.
- Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
- Place the truffles in paper candy cases and chill.
Nutrition Facts : Calories 159.4, Fat 14.4, SaturatedFat 7.9, Cholesterol 7.6, Sodium 4.9, Carbohydrate 11.3, Fiber 3.5, Sugar 5.2, Protein 3.2
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- 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.
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- In a small saucepan over medium-low heat, bring the cream to a simmer and immediately remove from heat. Pour the hot cream over the chocolate chips and whisk together until all the chocolate is melted.
- Mix in the Amaretto and vanilla and stir until everything is well combined and the mixture is smooth. Cover the bowl and store in the fridge to cool for about 4 hours.
- After the mixture has chilled, use a cookie scoop to create 1” spheres. Roll the truffles in the cacao powder or almonds and enjoy chilled.
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