Amaretto Chocolate Cream Tarts Recipes

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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 CHOCOLATE TART WITH APRICOT CREAM



Amaretto Chocolate Tart with Apricot Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the tart pan
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
1/3 cup slivered almonds
1/3 cup unsweetened cocoa powder
3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
1/4 teaspoon fine sea salt
2 tablespoons iced water, plus extra, as needed
2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 eggs, beaten
2 tablespoons amaretto liqueur
2 tablespoons sugar
1 teaspoons pure vanilla extract
1/2 cup heavy whipping cream
1/4 cup apricot jam, such as Bonne Maman
1/2 teaspoon pure vanilla extract
Special equipment: One 9-inch tart pan with a removable base

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
  • For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
  • Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
  • For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
  • For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
  • Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

TOASTED ALMOND MOCHA ICE-CREAM TART



Toasted Almond Mocha Ice-Cream Tart image

Categories     Coffee     Food Processor     Chocolate     Nut     Dessert     Frozen Dessert     Almond     Amaretto     Summer     Gourmet

Number Of Ingredients 11

For the crust
1 1/4 cups chocolate-wafer crumbs (about 25 wafers)
1 cup sliced blanched almonds, toasted lightly, cooled, and ground fine
1/2 stick (1/4 cup) unsalted butter, melted
For the filling
1 1/2 cups sliced blanched almonds, toasted lightly and cooled
3 1/2 tablespoons Amaretto
2 pints coffee ice cream, softened
4 ounces fine-quality bittersweet chocolate, chopped fine (about 1 cup)
1/4 cup sliced blanched almonds, toasted lightly and cooled
1 ounce fine-quality bittersweet chocolate, chopped fine or grated

Steps:

  • Make the crust:
  • In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
  • Make the filling:
  • In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
  • Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

APRICOT JALOUSIE TART WITH AMARETTO CREAM



Apricot Jalousie Tart With Amaretto Cream image

Jalousie d'Abricots a la Creme de Noyaux. This tart is made with puff pastry and filled with fruit. For convenience, this recipe calls for purchased puff pastry and canned apricots.

Provided by swissms

Categories     Tarts

Time 25m

Yield 1 tart, 6 serving(s)

Number Of Ingredients 12

6 large egg yolks
3 tablespoons sugar
1 cup whipping cream
1 vanilla bean, cut in half lengthwise (1-inch piece)
2 tablespoons amaretto liqueur
3 tablespoons unsalted butter
12 whole canned apricots, drained well or 12 very ripe fresh apricots, peeled, halved and pitted
1/4 cup sugar (or more)
1 vanilla bean, cut in half lengthwise (3-inch piece)
1 sheet frozen puff pastry, thawed (half of 17 1/4 oz. package)
1 egg, beaten to blend (glaze)
additional sugar

Steps:

  • Amaretto Cream:.
  • Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
  • Tart:.
  • Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
  • Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.

Nutrition Facts : Calories 587, Fat 41.4, SaturatedFat 18.6, Cholesterol 314.6, Sodium 140.7, Carbohydrate 48, Fiber 1.9, Sugar 27, Protein 8

DARK CHOCOLATE COCONUT CREAM TART



Dark Chocolate Coconut Cream Tart image

You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield One 10-inch tart (6 to 8 servings)

Number Of Ingredients 23

6 tablespoons unsalted butter, melted, plus more for the tart pan
3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional
Toasted sliced almonds, optional
Dark chocolate curls, optional

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
  • Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
  • For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
  • For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
  • Spoon the whipped cream over the tart and garnish as desired.

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