Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Christina's Chocolate Truffles




Source of Recipe


Copyright, 2002, Janette Barber and Christina Deyo


List of Ingredients




8 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter, at room temperature
1 tablespoon amaretto
1/2 cup coarsely chopped milk chocolate
1/4 cup unsweetened cocoa
1/4 cup finely ground almonds


Recipe



Put the semisweet chocolate in a medium-size mixing bowl and set aside.
In a small saucepan, heat the cream over medium heat until hot but not quite simmering. Pour the cream over the chocolate and let stand for 3 or 4 minutes. Stir until smooth.
Using a hand-held electric mixer, beat in the butter and amaretto until the mixture is light and creamy. Refrigerate until firm, about 45 minutes.

Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter.

Melt the milk chocolate. Line a baking sheet with waxed paper. Coat some truffles in the melted chocolate, some in cocoa powder and some in almonds, setting them on the baking sheet as they're ready. Refrigerate until firm, about 30 minutes.

The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks.