Amaretto truffles recipe
Amaretto Truffles recipe
|175 g||dark chocolate|
|1 medium||egg yolk|
|2 tbsp||mascarpone cheese or cream cheese|
|3 tbsp||amaretto liqueur|
|150 g||almonds, toasted and chopped|
Should make about 6, depending on size.
Melt the chocolate in a glass bowl over a pan of simmering water. Do not allow the bottom of the bowl to be immersed. Stir once beginning to melt. Remove from heat. Add the butter, about a quarter at a time and stir together, add the egg yolk.
Beat in the cheese and liqueur. Allow to cool and then refrigerate for about 2 hours until fairly firm.
Using a small ice cream scoop or tablespoon, shape into balls about 4cm or 1½ inches in diameter. Roll in toasted almonds to fully cover. Refrigerate until ready to serve, as is.
To serve, place 2 tbsp of Amaretto in a martini glass and add 2 truffles (1 only if large) and top with whipped cream.
ca. 30 min
ca. 3 hrs
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