Christina's Chocolate Truffles
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
43
Sourness
39
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Put the semisweet chocolate in a medium-size mixing bowl and set aside
2
In a small saucepan, heat the cream over medium heat until hot but not quite simmering
3
Pour the cream over the chocolate and let stand for 3 or 4 minutes
4
Stir until smooth
5
Using a hand-held electric mixer, beat in the butter and amaretto until the mixture is light and creamy
6
Refrigerate until firm, about 45 minutes
7
Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter
8
Melt the milk chocolate
9
Line a baking sheet with waxed paper
10
Coat some truffles in the melted chocolate, some in cocoa powder and some in almonds, setting them on the baking sheet as they're ready
11
Refrigerate until firm, about 30 minutes