Amaretto Honey Truffles
This recipe makes a relative small batch of luxurious chocolate truffles with a hint of Amaretto.
Servings 20
Ingredients
- 5 ounces dark or semisweet chocolate, chopped (140 grams)
- 1 ½ tablespoons unsalted or salted butter (21 grams)
- ¼ cup heavy cream at room temperature
- 1 ½ teaspoons honey
- 1 ½ tablespoons Amaretto
- 6 ounces of dipping chocolate or chopped dark chocolate
- ⅓ cup white chips or chopped white chocolate (optional)
Instructions
- Combine 5 oz of chocolate and butter in a microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds, until smooth and creamy.
- In a microwave-safe microwave-safe liquid measuring cup, combine the cream and honey. Microwave on high for about 40 seconds (if your microwave is very powerful, it might only take 20) or until it bubbles around edges. Pour the hot cream mixture into the melted chocolate and stir until smooth. Stir in the Amaretto.
- Chill until the mixture is thick enough to scoop. It should take an hour or so.
- When the mixture is thick, use a heaping teaspoon to scoop up chocolate and shape into messy little balls. They will not be perfectly shaped at this point. Put the messy balls on a waxed paper lined tray and chill until they are firm. When firm, re-shape the balls with the palms of your hand so that they are nicely rounded. Transfer to the freezer and keep covered until frozen. UPDATE: If you have a small cookie scoop, use that to scoop and your rounds will be less messy.
- When chocolate centers are frozen, melt your dipping chocolate (or temper your regular chopped chocolate using the microwave method). Dip the frozen balls in the melted chocolate and lift them out of the chocolate with two forks. Let the remaining chocolate run back into the bowl. Set on a wax paper lined tray or a couple of lined plates. Let chill until coating is firm.
- If you'd like to make little white squiggle, melt the white chocolate or chips in the microwave using 50% power. Drizzle over the truffles and let set. You can squeeze the melted white chocolate through a decorator bag or a zipper bag with the corner snipped off.