Chocolate Amaretto Truffles

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.        

Ingredients

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

Directions

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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