Almond Amaretti Chocolate Truffles Recipes

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ALMOND-RUM CHOCOLATE TRUFFLES WITH AMARETTI COOKIES



Almond-Rum Chocolate Truffles With Amaretti Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 18 to 24 truffles

Number Of Ingredients 8

12 ounces bittersweet or semisweet chocolate
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup rum
Crushed amaretti cookies, for coating

Steps:

  • Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
  • Whisk in the vanilla and almond extracts and the rum. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  • Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed amaretti cookies. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

EASY AMARETTO CHOCOLATE TRUFFLES RECIPE



Easy Amaretto Chocolate Truffles Recipe image

Amaretto Chocolate Truffles are so indulgent and make a fantastic holiday gift! These melt-in-your-mouth chocolate confections are spiked with amaretto liqueur and almond extract, so their busting with almond flavor. Use milk chocolate, dark chocolate, or a combination of both!

Provided by Ashley Manila

Categories     Dessert

Time 3h20m

Number Of Ingredients 7

2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
1 cup (227g/8 ounces) heavy cream
1 teaspoon almond extract
2 and 1/2 Tablespoons Amaretto liqueur
6 Tablespoons unsalted butter, cut into small cubes and at room temperature
2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
1/4 cup almond, roughly chopped

Steps:

  • Place chopped chocolate in a medium-sized heatproof bowl and set aside.
  • In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat.
  • Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Whisk smooth. Stir in the almond extract, amaretto, and butter and vigorously whisk until smooth and shiny.
  • Set aside and cool to room temperature. Tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
  • Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
  • Line two large baking sheets with parchment paper and set them aside.
  • Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
  • In the meantime, you can temper your chocolate.
  • 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.
  • Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
  • Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
  • Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
  • Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with a sprinkle of chopped almonds.
  • Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.

AMARETTO CREAM TRUFFLES



Amaretto Cream Truffles image

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

5 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
1/3 cup heavy whipping cream
2 tablespoons Amaretto
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons baking cocoa

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.

CHOCOLATE AMARETTO ALMOND TRUFFLES



Chocolate Amaretto Almond Truffles image

These are a fabulous little treat! The amaretto and chocolate go together so good and the crunch of the almonds on the outside is a nice touch. Package these in a clear baggie, and they'll make an impressive Christmas gift for friends.

Provided by Barbara Scott

Categories     Candies

Time 1h

Number Of Ingredients 5

1 12 oz. package of good quality milk chocolate chips
1/3 c heavy whipping cream
3 Tbsp amaretto liqueur
3 Tbsp almond paste
finely choppped almonds

Steps:

  • 1. Place chocolate chips into a glass mixing bowl and put aside.
  • 2. In a small saucepan, combine heavy whipping cream, Amaretto, and almond paste. Stir well, making sure to fully blend the almond paste into the mix. Heat to a boil and then remove from heat.
  • 3. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has been thoroughly mixed. It should be smooth.
  • 4. Place plastic wrap over bowl and tuck down the inside to place right on the mixture. Refrigerate for at least 2 hours.
  • 5. Once solid, scoop out 1 to 2 tsp. of the chocolate and roll into balls. Keep your hands cold if you can to prevent chocolate from melting. When you have finished rolling all of it into balls, wash and dry your hands and roll each ball into the finely chopped almonds. Store in an airtight container and keep in the fridge for up to one week.
  • 6. NOTE: I just made these and forgot to get the almond paste at the store. I used almond extract instead and it worked out just fine. Test the flavor after the Amaretto and 1 tsp. of almond extract. Use more extract for more flavor.

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