Recipe No 2 – Amaretto Truffles

If you liked my first recipe for chocolate truffles rolled in flaked wafer you will love these Amaretto Truffles!

Ingredients to make approx 8 large truffles:

90g chocolate (I used our 66% min cocoa solids Madagascar dark chocolate – a great Milk chocolate alternative is the Ghana 40.5% min cocoa solids).

75g single fresh cream

200g good quality chocolate for dipping the truffles.  (I used our Belgian Dark Chocolate callets with min cocoa solids of 58%) but a good quality chocolate from your supermarket would also work. 

2 – 3 tablespoons of Amaretto (depending on your personal preference!)

Icing sugar for rolling the truffles

Method:

- Boil cream and allow to cool to 80 degrees

 - pour the cream over the chocolate drops and allow to soak into the chocolate for a few moments before stirring well to achieve a smooth paste, ensuring all of the chocolate drops have melted.  (if some chocolate drops remain place all of the contents in the microwave for 10 seconds at a time and stir well). 

- allow to cool to approx 25 degrees and then fold in the Amaretto

-  place in the fridge for approx 30 mins – until firmer to the touch

- roll the slightly hardened mixture into the required size balls and place onto greaseproof paper

- In preparation of dipping and rolling the truffles place some sifted icing sugar into a bowl/rimmed plate

How to temper chocolate

- place the 200g of chocolate drops in a microwaveable bowl

- place on full power for 30 seconds and then remove from the microwave and stir well

- put back into the microwave and microwave for 20 second blasts and keep removing and stirring after each blast

When the chocolate starts to melt it will melt very quickly and it can overheat.  Therefore it is important to only heat the chocolate drops for these small amounts of time.

When the chocolate has all melted you can dip and roll the chocolate truffles  

- Take each individual chocolate truffle and place it into the melted chocolate.  Cover it with melted chocolate and then place a fork underneath the chocolate truffle and lift it and place it into the sifted icing sugar.  Cover the whole of the truffle with the icing sugar.  Gently lift the coated truffle and place onto greaseproof paper and allow it to set.  Repeat the process until all of the truffles are dipped in tempered chocolate and rolled icing sugar.  These are my personal favourite and are sooooo moreish!

I have regularly been asked by people how they can make their very own Chocolate truffles at home using regular, easy accessible ingredients.  So I have put together a few recipe ideas for you to try at home. 

Over the coming days I will detail 3 alternatives to one very basic recipe but this shows how easy it is to adapt the recipe to end up with your perfect after dinner chocolate and I can gaurantee that your dinner guests will be impressed!

All of the chocolate I refer to in the recipes can be purchased from us by emailing us at indulge@sarajanechocolates.co.uk.  Alternatively you can buy a good quality chocolate from a supermarket.

Recipe 1 – Chocolate Truffles dipped in wafer flakes

Ingredients required to make approx 8 large chocolates:

75g good quality chocolate (Iused  our 60% Mexique Dark chocolate.  The 40.5% Ghana is a fabulous alternative if you would prefer Milk chocolate). 

75g single fresh cream

flaked wafer biscuit (to roll the chocolates in)

200g good quality chocolate to temper and use to roll the truffles in – I used our Dark Belgian Chocolate callets which contain a min of 58% cocoa solids. 

Method:

- Boil cream and allow to cool to 80 degrees

 - pour the cream over the chocolate drops and allow to soak into the chocolate for a few moments before stirring well to achieve a smooth paste, ensuring all of the chocolate drops have melted.  (if some chocolate drops remain place all of the contents in the microwave for 10 seconds at a time and stir well). 

- cover the chocolate and cream mixture with clingfilm and leave in a cool area overnight to set.

- the next day roll the slightly hardened mixture into the required size balls and place onto greaseproof paper

- In preparation of dipping and rolling the truffles place some flaked wafer pieces into a bowl/rimmed plate

How to temper chocolate

- place the 200g of chocolate drops in a microwaveable bowl

- place on full power for 30 seconds and then remove from the microwave and stir well

- put back into the microwave and microwave for 20 second blasts and keep removing and stirring after each blast

When the chocolate starts to melt it will melt very quickly and it can overheat.  Therefore it is important to only heat the chocolate drops for these small amounts of time.

When the chocolate has all melted you can dip and roll the chocolate truffles  

- Take each individual chocolate truffle and place it into the melted chocolate.  Cover it with melted chocolate and then place a fork underneath the chocolate truffle and lift it and place it into the flaked wafer pieces.  Cover the whole of the truffle with the flaked wafers.  Gently lift the coated truffle and place onto greaseproof paper and allow it to set.  Repeat the process until all of the truffles are dipped in tempered chocolate and rolled in wafer biscuits.