Almond Amaretti Chocolate Truffles Recipes

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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.

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.)

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.

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