This easy, no-bake chocolate delight with just a hint of sweet almond flavored liqueur pairs perfectly with an after dinner cup of coffee. These truffles also make a great gift. Here’s the recipe discovered in a magazine 30 years ago.
Chocolate Amaretto Truffles
Prep time: 30 minutes, plus chilling
Makes: 3 dozen
Store in refrigerator up to 3 days. Freezes well.
2 bars (4 ounces each) German sweet chocolate
1/4 cup amaretto liqueur [Amaretto is a sweet liqueur that originated in Saronno, Italy. You can substitute any almond flavored liqueur.]
1 teaspoon instant espresso. dissolved in 2 tablespoons boiling water
1/2 cup unsalted butter, cut up and chilled
1 tablespoon vanilla extract
1/2 cup sifted cocoa powder
Melt chocolate bars with amaretto and dissolved espresso in top of double boiler over simmering water. Stir until smooth. [Note: If you don’t have a double boiler, you can melt using a microwave oven. Just be careful to avoid burning.]
Remove top of double boiler from heat and whisk in the butter 1 tablespoon at atime until smooth.
Add vanilla and stir.
Cover and refrigerate until firm (about 3 hours).
Scoop mixture into rough, round shapes (about 1 – 1 ½” in diameter).
Roll in the cocoa powder and place in individual small paper cups.
Are you thinking — a cup of coffee sure would taste good right now? It’s easy to brew delicious handcrafted coffee at home using a french press with these step-by-step instructions → HERE
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