If this recipe looks vaguely familiar, it’s because it’s my Easy Amaretto Chocolate Truffles in a different outfit. The initial recipe is easy. The almond application takes some time and patience, but during the holidays, it’s totally worth the effort! If you don’t have good dexterity, definitely try and use culinary tweezers. And don’t get too stressed if they don’t look exact. Remember, even pinecones in nature aren’t perfect!
Makes 18 – 20 truffles
Ingredients
- 8 ounces (227 grams) semisweet or bittersweet chocolate, chopped
- ½ cup (119 grams) heavy cream
- 1 ½ tablespoons Amaretto liqueur
- 1 ½ cups (170 grams) sliced almonds, lightly toasted
Instructions
Make the Truffles
- Place the chocolate in a medium sized mixing bowl. Heat the cream to a simmer in the microwave or in a small saucepan and then pour over the chocolate. Allow to sit for about a minute and then whisk to combine. Add the Amaretto.
- Cover and let the mixture rest in the refrigerator until scooping consistency, about an hour.
- Once ready, use a melon baller or a small cookie scoop to make even sized mounds. Place on a sheet pan lined with parchment and refrigerate again until firm.
- When ready, shape the scooped mounds roughly into teardrop shapes. The heat of your hands should make the surface sticky enough to add the almonds. Beginning at the bottom and working your way up to the tip, add the almond slices. The bases should stick to the truffles with a slight angle up at the top to allow the next round of almond slices to fit. Refrigerate until ready to serve. Keep covered and refrigerated for up to a week.
