I’m sorry, but chocolate is just plain sexy. Especially truffles. Even if they are plain, they’re still pretty enticing. But when you’re offered a tray of truffles cloaked in various confectionary wardrobes, well, it’s flat out culinary seduction.
For some, it may take all the romance out of the truffle’s mystique as to why we call a truffle a truffle – so named since the original misshapen cocoa-dusted truffle resembled the rare and elusive fungus of the same name. I actually think it makes them even more endearing to know that the “real” truffle – painstakingly unearthed by trained pigs and dogs – basically plays hard to get.
But, quite unlike their exceptional namesake, these truffles are easy to make. You start with a basic ganache and add some amaretto. Chill the mixture until firm; scoop some out and roll into a ball. Yes, it can get really messy in the kitchen with chocolate all over your hands.
But isn’t licking the chocolate off your fingers one of the perks of the job?
The Stock Pot: Sweet Treats – Amaretto Truffles
Author: Cheryl Beverage Barnes
Recipe type: Chocolate, Desserts, Sweets
Serves: Makes about 25 truffles
- 1 recipe Basic Ganache
- 3 tablespoons amaretto
- After making the ganache, add the amaretto before refrigerating. Cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours.
- Scoop out some of the mixture using a small ice cream scoop or spoon and shape it into a 1-inch ball with the palms of your hands. Place on a large parchment-lined baking sheet. Don’t sweat it too much if at first your truffles are not perfectly round. Roll them out, place them back in the refrigerator to firm up slightly and roll into a smooth ball. Cover the truffles in assorted toppings, cocoa powder or coat them with melted chocolate, candy pieces or nuts (press firmly to make the toppings adhere). Refrigerate the truffles in an airtight container; bring to room temperature before serving.
…from the Picture-Perfect kitchen:
Planning: The truffles will keep in an airtight container in the refrigerator for up to 5 days.
Product Purity: Amaretto is a liqueur that tastes like almonds despite the fact that it’s often made with the kernels of apricot pits (go figure!). The original, Amaretto di Saronno, hails from Italy.
Presentation: Custom-make your own box of chocolates with a variety of textures and flavors for maximum appeal.