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Amaretto Truffles

Author
JWU College of Culinary Arts

Yield
110 Truffles

Recipe ID
P00174

Ingredients
US standard
Metric
Chocolate, dark
16 oz.
454 g
Butter, softened
2 oz.
57 g
Praline paste,
4 oz.
113 g
Amaretto
2 oz.
57 g
Cream, heavy
14 oz.
397 g
Cocoa, powder
As needed
As needed
Chocolate, dark, tempered
As needed
As needed
Almonds, toasted
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. In a bowl, place the dark chocolate, softened butter, praline paste, and amaretto.
  4. In a heavy-bottomed pot, boil the heavy cream.
  5. Pour the heavy cream into the bowl and stir until the mixture is smooth.
  6. Pour into a container and leave overnight at room temperature.
  7. Using a pastry bag with a no. 6 straight tip, pipe truffles onto a parchment-lined sheet pan.
  8. Refrigerate until firm.
  9. Using cocoa powder, round truffles.
  10. Dip truffles in tempered dark chocolate and roll in ground toasted almonds.