Chocolate truffles

Posted: Wednesday, December 03, 2008

8 ounces milk chocolate

1/4 cup Amaretto liqueur

2 tablespoons strong coffee

4 ounces (1 stick) unsalted butter, softened

1 tablespoon pure vanilla extract

3/4 cup pulverized amaretti cookies

(or any almond cookie)*

Cocoa powder for rolling candies

* See option notes below

In the top of a double boiler, melt chocolate with 1/4 cup Amaretto liqueur and coffee. When chocolate mixture is melted and smooth, whisk in butter by tablespoon size pieces; stir in vanilla and pulverized cookies. Set over ice. Stir until mixture is fairly firm. Forming: Dig into mixture with a large teaspoon, gather up a gob, form into rock-like truffle-shape. Roll in cocoa powder and drop into a paper cup. Refrigerate or freeze. Serve at room temperature. Yield: 24.

* Truffles may be dipped in milk chocolate dip, topped with crushed almonds. Vary flavors by using bourbon, rum, gingersnaps or chocolate wafers.

* Use a food processor for pulverizing cookies.

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