Amaretto Dark Chocolate Truffles

Makes approx. 45

A dinner party with the girls, and amaretto sours are the cocktail of choice, so I decided that to finish the evening some rich dark chocolate truffles, spiked with amaretto, would be called for!

I chose to coat mine in a mix of milk and dark chocolate and then top them with crushed amaretti biscuits. They are ridiculously rich, so you won’t be eating too many (you can always scale down this recipe) but taste so wonderful that you will want to go back for more!

These can be made in advance and stored in the fridge for a good week.

• Ingredients:
• 300ml double cream
• 325g good quality dark chocolate (at least 70%), broken into pieces
• 75g butter, cubed
• 2 tbsp amaretto liqueur
• Salt

• For the optional coatings:
• Cocoa powder
• 300g good quality milk chocolate (or a mix of milk and dark), melted and then cooled to 31c.
• Amaretti biscuits, crushed

Step 1: Heat the cream to boiling point and then remove from the heat. Allow to cool for a couple of minutes.

Step 2: Add the butter, dark chocolate, amaretto and a pinch of salt to the cream. Allow to stand for two minutes and then stir until the butter and chocolate are completely melted and combined with the cream to make a smooth and glossy ganache.

Step 3: Cover and leave in the fridge for a couple of hours until set.

Step 4: Line a baking sheet or cooling rack with greaseproof paper.

Step 5: Use a melon baller or a teaspoon and then your hands to roll balls of the set truffle mixture. Lay out on the greaseproof paper and return to the fridge to set.

Step 6: Choose how to coat the truffles: either roll each in sifted cocoa powder for a bitter coating, roll in crushed amaretti biscuits, or dip in the melted chocolate and then use a fork to slide them back onto the grease proof paper, then top with a pinch of crushed amaretti biscuit.

Store in the fridge in a sealed container.