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Category: Truffles, bonbons and candies
Preparation time: 60 min
Makes 30 truffles.
INGREDIENTS:
12 ounces Scharffen Berger Milk Chocolate with Sea Salted Almonds
1/3 cup heavy whipping cream
3 tbsp amaretto liqueur
1tsp almond extract
Chopped almonds
Assembly:
Chop the milk chocolate into small pieces. Place in a heat-safe bowl and set aside.
In a saucepan, combine the cream, almond extract and amaretto liqueur together over low medium heat, stirring continuously.
Remove from heat once it simmers and pour over the chopped chocolate. Whisk until the chocolate has fully melted and it is glossy.
Cover the ganache with plastic wrap, with the plastic touching the surface of the mixture. Place the mixture inside the refrigerator to firm up.
Prepare the chopped almonds. If the pieces are too large, chop them finely. Place the chopped almonds on a shallow plate. Set aside.
Remove the mixture from the refrigerator. Using a melon baller or scoop, take spoons of the mixture and shape into balls. Roll the ganache balls in chopped almonds.
Place the coated balls in an airtight container. Keep refrigerated until you're ready to serve.
Category: Truffles, bonbons and candies
Preparation time: 60 min
Makes 30 truffles.
INGREDIENTS:
12 ounces Scharffen Berger Milk Chocolate with Sea Salted Almonds
1/3 cup heavy whipping cream
3 tbsp amaretto liqueur
1tsp almond extract
Chopped almonds
Assembly:
Chop the milk chocolate into small pieces. Place in a heat-safe bowl and set aside.
In a saucepan, combine the cream, almond extract and amaretto liqueur together over low medium heat, stirring continuously.
Remove from heat once it simmers and pour over the chopped chocolate. Whisk until the chocolate has fully melted and it is glossy.
Cover the ganache with plastic wrap, with the plastic touching the surface of the mixture. Place the mixture inside the refrigerator to firm up.
Prepare the chopped almonds. If the pieces are too large, chop them finely. Place the chopped almonds on a shallow plate. Set aside.
Remove the mixture from the refrigerator. Using a melon baller or scoop, take spoons of the mixture and shape into balls. Roll the ganache balls in chopped almonds.
Place the coated balls in an airtight container. Keep refrigerated until you're ready to serve.
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