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Monday, December 17, 2012

Amaretto chocolate truffles

Some of you may remember our first chocolate truffles, spiced with cardamom and cinnamon, or our whole truffle cake for that matter, or our raw vegan version of truffles. 
The point is, we may have a little addiction here, as you can see for yourself; and no matter in what form you make the truffles they'll always be delicious and keep you coming back for more.
But the other major passion we have about desserts is infusing them with all kinds of flavorful alcohol. So, this is what I did here also: combined the best of truffles with one of the best liquors out there: Amaretto (that gives a strong almond flavor to anything). 
You already have no excuse not to make these. But if you also add to the balance how easy they are to make and how fun it can get to get your fingers dirty, you really shouldn't postpone it. ;)
P.S: And they fit right into the Christmas cookie madness  :)

Last year: Vanillekipferln (Austrian vanilla crescents).
Two years ago: Spicy turkey fillet in tomato-coriander sauce and Butter and smoked salmon pasta.

Ingredients (for a plate of truffles):
  • 150 ml liquid cream (33% fat)
  • 100 g milk chocolate
  • 100 g dark chocolate
  • 4 tablespoons Amaretto liquor
  • some cocoa and/or powder sugar for coating

To get started, place a heatproof dish over medium heat and put the cream and the chocolate in it:

Stir until everything melts. Remove from the heat and continue to mix until everything is a creamy mass:

After it cools just a bit, also stir in the Amaretto (if you add it from the start you risk that almost all of the alcohol evaporates, and we wouldn't want that, now would we?). Wait for the mass to get completely cooled, then dust a plate with cocoa powder and one with powdered sugar.

Take out teaspoon amounts of the chocolate mass, roll them into balls and coat them with cocoa or sugar from the plates:

Arrange them on a plate as you finish each one:

It's done. Lick your fingers and dig in! :)

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