Almond Disaronno Truffles Recipes

CHOCOLATE AMARETTO ALMOND TRUFFLES

Steps:

• 1. Place chocolate chips into a glass mixing bowl and put aside.
• 2. In a small saucepan, combine heavy whipping cream, Amaretto, and almond paste. Stir well, making sure to fully blend the almond paste into the mix. Heat to a boil and then remove from heat.
• 3. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has been thoroughly mixed. It should be smooth.
• 4. Place plastic wrap over bowl and tuck down the inside to place right on the mixture. Refrigerate for at least 2 hours.
• 5. Once solid, scoop out 1 to 2 tsp. of the chocolate and roll into balls. Keep your hands cold if you can to prevent chocolate from melting. When you have finished rolling all of it into balls, wash and dry your hands and roll each ball into the finely chopped almonds. Store in an airtight container and keep in the fridge for up to one week.
• 6. NOTE: I just made these and forgot to get the almond paste at the store. I used almond extract instead and it worked out just fine. Test the flavor after the Amaretto and 1 tsp. of almond extract. Use more extract for more flavor.

ALMOND DISARONNO TRUFFLES

Steps:

• Melt chips and butter in microwave oven.
• Add the condensed milk and almond liqueur and stir to combine.
• Refrigerate till solid.
• Scoop or slice pieces
• Rolling into a size of a large marble.
• Set aside.
• In a food processor pulse almond till fine add cocoa and pulse to just mix.
• Place in a storage bag.
• Add a couple truffles at a time and shake. remove and reshape place into cute little candy cups.
• Serve a room temperature.

ALMOND FUDGE TRUFFLES

Steps:

• In a sauce pan on low heat, Melt milk chocolate chips. Add in the sweet condensed milk. Blend together well. Place in fridge for 10 mins to cool down.
• Once the fudge is cooled down, roll into balls as you insert the almond in the middle and roll to cover it.
• Roll the almond fudge in the dark chocolate fudge (or thick chocolate icecream topping) and then roll in the crushed almonds. Chill for 10 minutes and Serve!

AMARETTO CREAM TRUFFLES

Steps:

• Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.

TOASTED ALMOND TRUFFLES

Steps:

• Combine evaporated milk and sugar in a small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly.
• Boil, stirring constantly, for 3 minutes.
• Remove from heat. Stir in chips, stirring vigorously until mixture is smooth. Stir in extract.
• Refrigerate for 1 1/2 to 2 hours. Shape into 1 inch balls, roll in nuts. Cover and refrigerate until ready to serve.