Chocolate Truffles
Ingredients:
1 (12 oz) bag dark chocolate chips
1 (4 oz) bar 60% bittersweet chocolate
2 teaspoons amaretto liquor
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
4 tablespoons unsalted butter
Cocoa powder, Toasted coconut, Toasted chopped nuts, Melted white chocolate, etc.
Directions:
Place the chocolate, amaretto, and vanilla, in a large bowl.
Heat the cream and butter, in a small saucepan, over medium heat, until hot. Pour the cream over the chocolate, and stir until chocolate is melted. If chocolate doesn't melt easily, place the bowl over a saucepan of simmering water, and stir until chocolate melts.
Cool the chocolate in the refrigerator for 1 hour, or until it becomes firm, but soft enough to work with. Using your hands, roll the chocolate into small (3/4-1 inch) balls, and place them on a small sheet pan lined with waxed paper. Place the pan in the freezer for about 2-3 minutes, then roll the balls in cocoa powder, coconut, nuts, or whatever you like. If you want to dip the balls in white chocolate, freeze them for an additional few minutes, before coating them.
Store in the refrigerator, or you can freeze them, because they hold up well.
Yield: I think it was around 25-30 truffles, but I could be wrong.
Ingredients:
1 (12 oz) bag dark chocolate chips
1 (4 oz) bar 60% bittersweet chocolate
2 teaspoons amaretto liquor
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
4 tablespoons unsalted butter
Cocoa powder, Toasted coconut, Toasted chopped nuts, Melted white chocolate, etc.
Directions:
Place the chocolate, amaretto, and vanilla, in a large bowl.
Heat the cream and butter, in a small saucepan, over medium heat, until hot. Pour the cream over the chocolate, and stir until chocolate is melted. If chocolate doesn't melt easily, place the bowl over a saucepan of simmering water, and stir until chocolate melts.
Cool the chocolate in the refrigerator for 1 hour, or until it becomes firm, but soft enough to work with. Using your hands, roll the chocolate into small (3/4-1 inch) balls, and place them on a small sheet pan lined with waxed paper. Place the pan in the freezer for about 2-3 minutes, then roll the balls in cocoa powder, coconut, nuts, or whatever you like. If you want to dip the balls in white chocolate, freeze them for an additional few minutes, before coating them.
Store in the refrigerator, or you can freeze them, because they hold up well.
Yield: I think it was around 25-30 truffles, but I could be wrong.
Wow! They look professionally done.
ReplyDeleteI have been wanting to find some chocolate online as well. Let me know if you do find some! Your truffles look great. I think I'm going to make some candy tonight, but now I want truffles!
ReplyDeleteFun Fact:
ReplyDeleteDid you know that every single decent URL name for a blog is already taken?
http://the-wall-of-sound.blogspot.com/
ReplyDeleteIt's obvious I have no idea what I'm doing.
I need help.
haha yes, I too am quite disturbed by what is considered "top news" these days - especially today's top story!
ReplyDeletesuch gorgeous truffles!
Those are beautiful - what a great photo!
ReplyDeleteYeah, Dad said to put it in the fridge and try to mess around with it after that.
ReplyDeleteI need help with this blog business. Mine looks boring.
Uh...I think so?
ReplyDeleteI need help making mine look a little less like crap.
And come downstairs!
ReplyDeleteI'm lonely!
Are you bothered by the amount of comments that I'm leaving you?
ReplyDeleteTanya- I'm quite the professional.
ReplyDeleteDeb- There's Valrhona, Guittard, and Scharffen Berger. I'm going to look into buying some.
Veggiegirl- Thanks!
Mallow- Thank you!
Hannah- Stop harassing me! When do you want to do guest commentary on my blog?
Gorgeous truffles, girl!
ReplyDeleteMy husband loves when I get that raspy Demi voice. He thinks it's totally sexy. But I do hope you feel better.
These truffles are fantastic and would make a wonderful gift!
ReplyDeleteEmiline these look great...I had attempted to make truffles this fall but it was a struggle. I just couldn't get the chocolate soft enough to work with, so it was a huge struggle to scoop them. By the end I was frustrated and covered with chocolate! Looks like you've uncovered the secret to a successful truffle :)
ReplyDeleteThese make for excellent presents.
ReplyDeleteTracy- Thanks!
ReplyDeleteIf only I had somebody to impress with my Demi Moore voice...
Patricia- Yes, I hope so. Maybe she liked them. I haven't talked to her in a few days.
Laura- I would say your chocolate sat around too long, before you starting scooping. Or, the recipe you used didn't call for enough butter or cream.
Cynthia- I would love chocolate as a present.
these are the desserts i will never never refuse!! they really look yummy!! such a great idea too to put variations on it..i love them all!!
ReplyDeleteIf Jamie Lynn had spent time in the kitchen making something as wonderful as these, she would be in a lot less trouble now...What a marvelous recipe. I think this may be one of your best. It has everything - normal AND high quality chocolate, the pleasing flavor of vanilla, the dynamic flavor of almonds, an easy method. Wow, really great. For some inexplicable reason, I have no Amaretto in the house or I would be making these NOW!
ReplyDeleteLovely truffles! We love them!
ReplyDeleteWOW! Those look incredible! Such nice treats!
ReplyDeleteDhanggit- Thanks! Yes, you could use many variations.
ReplyDeleteSue- Poor Jamie Lynn. I think you're right. She should have been making truffles. Her mom should have been showing her how to make truffles.
Oh, and thanks. You could leave the amaretto out. It's only 2 teaspoons.
Big Boys Oven- Thanks!
Jenn- Thank you!
Those look so sinful. YUM!!!!!
ReplyDeleteEmiline, what a hard worker you are, now it's been some days since I visited your blog and you impressed me again! Wow what wonderful truffles!!!!
ReplyDelete