Bittersweet Almond Delight Truffles (award winning)
- 2.5 large Ghirardelli bittersweet chocolate (1 lb. 4 oz.)
- 1/3 cup heavy whipping cream
- 6 Tablespoons butter
- 2 tablespoons Amaretto (good quality – makes a difference)
- 2 teaspoon almond extract (good quality)
- 1 bar very dark chocolate enough to dip truffles in
Bring cream and butter to a simmer – until butter melted. Add chocolate, stir until melted. Remove from heat, mix in flavoring. Cool in refrigerator until firm. Make balls – use a melon baler dipped in HOT water (dip in between each ball). Place on was paper on a cookie sheet, put in freezer until extra firm but not frozen. Dip in melted dark chocolate (65 – 80 % very dark chocolate). If balls keep falling off fork, return to freezer – did not cool long enough. Easiest to use a fork with two adjacent prongs (plastic – break off or bend metal fork (not my good silver) prongs down. Place truffle on cookie sheet again, swirl to cover up tong hole. Return to freezer until outer shell is crisp. If cooled too much or two quickly can become grainy. Easy to make up to four times the recipe at once – more efficient for the dipping chocolate. Do not roll in cocoa – alcohol will soak through the cocoa and look ugly , be sticky and slimy and people won’t eat your truffles.
- Makes a bunch.
(Bryan Armitage, December 2005)