Updated: Apr 15
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200g of milk chocolate
¼ Cup of Double Cream
1 Tbsp of Amaretto (Almond Liqueur)
¼ Cup Chopped flaked almonds
For Chocolate coating
200g Milk chocolate
Gold Leaf or Flaked almonds to decorate
1. Place the chocolate, cream and liqueur in a heatproof bowl over a saucepan of boiling water. Mix until the chocolate is melted and all the ingredients are combined.
2. Take the bowl of the heat (careful of the stem that will have built up below) and mix in the almonds, until combined.
3. Place the bowl in the fridge for 2 – 3 hours until set. It should be firm enough to roll into balls. If it is still too soft leave it in the fridge for a bit longer.
4. Once set, take a teaspoon of mixture and roll between your palms to create a ball. Place on a baking tray / plate covered in tin foil. Place the tray / plate back in the fridge for an additional hour.
5. For the coating, melt the milk chocolate in a heatproof bowl over boiling water. Take the truffles out of the fridge and roll again to get them as spherical as possible. Using either a candy dipping tool or a fork, dip the truffle in the melted chocolate and place on the tray. Top with a piece of gold leaf or a flaked almond. Be sure to do this while the chocolate is still soft. Place back in the fridge and allow the chocolate to set. Once the chocolate is set, remove from the tray and break of any bits of chocolate that may have pooled around the bottom. Place each truffle into a mini baking case.