Greetings Ladies,
I'm in the midst of my bake-a-thon for the coming feast and thought it would be great to share recipes. I know this has been done before, on this site, but I'm not going to browse all night to find it. So let's get baking!!
Here's a chocolate truffle recipe that my family enjoys. It takes some steps, but if I can do it so can you. You will wow your guests with this delight.
BTW. Does anybody have a really good biscotti recipe?
Ameretto Chocolate Truffles
8 oz (240 g) milk chocolate, chopped
2 egg yolks
5 tsp of butter, melted and slightly cooled
2 tbsp of 35% cream
4 tbsp of Amaretti cookies, smashed to minced crumbs
2 tbsp of Amaretto Liqueur
7 oz (200 g) of semi-sweet chocolate, chopped(for less sweet palets, bitter chocolate can be used) - it's your choice.
Cacao powder
Directions:
I use two pots to melt the chocolate. Bigger pot with water filled half way and smaller pot with the chopped chocolate. Put the smaller pot into the bigger one and set on medium heat. The hot water will slowly melt the chocolate. The point is to get the chocolate melted. When melted, let the chocolate cool slightly.
****WARNING - Don't let a drop of water splatter into the chocolate or it will be ruined. They don't mix. **************
Add the egg yolks, butter, cream and crushed Amaretti cookies while beating.
Add the Amaretto liqueur
Remove from pot with spatula or spoon, into a container or plate and put into refrigarator until firm but not too hard.
You might have to let set at room temperature for a bit. Dig in with a spoon and form into a ball with your fingers about the size of a marble. It's up to you to choose the size, but remember that you will be dipping it into a second batch of melted chocolate, so the size will increase.
Place back in frig until firm. It doesn't take too long. When it's hard enough, it's done...10-20 minutes.
Melt semi-sweet chocolate, let cool slightly
Now this is the tricky part. You have the balls, but need to dip. I use a two-forked prong to pick them up and dip them in the melted chocolate. Whatever means you have, use it. If you have a better method, please share.
I put them on a sheet of wax paper because it doesn't stick when dried. Put in frig for a bit...20 to 30 minutes.
There will be excess chocolate solidified. I use a knife to carve off the edges to make it rounded.
After forming the balls, your fingers will be full of chocolate. Don't lick. Go wash your hands.
Roll the balls in the cacao. If the balls are too cold, the cacao won't stick much. But, that's ok. It's still delicious. If you have the time, let it sit at room temperature and the cacao will stick more.
And there you have it. It may sound complicated but it's quite easy. This recipe will make over 40 balls, depending how big you make them.
Note: You don't have to use real Amaretto liqueur. I have found a substitue that has only 0.5%. I use it for the flavour.
