Amaretto & Cherry Truffles

Recipes

Amaretto & Cherry TrufflesOne of the lovliest and funnest things to do with your friends is make truffles!

They are really very easy to make and you can customize them to have any flavour you fancy… These ones are Amaretto & Cherry. But I also have a great recipe for Spicy Orange & Rum ones. The recipe below is very rough since I dont ever measure anything!

Ingredients:

  • 3 x 100g bars of dark chocolate (Sainsbury basics 30p bar, roughly 50% cocoa, but 70% is also great).
  • 3-4 tablespoons coconut cream (I use this instead of butter or cream)
  • 3-4 tablespoons Disaronno
  • 3 teaspoons almond essence
  • 2-3 tablespoons honey
  • Dried Morello Cherries (or any dried fruit)
  • flaked almonds or dessicated coconut for coating
  • cocoa powder for rolling
  • tiny truffle cases

Directions:

  1. Melt your chocolate very gently in a pan (or bain marie, or in microwave in a tupperware)
  2. once its all melted, slowly add the coconut cream and stir in, the mix should go dark, smooth and glossy
  3. now add the Disaronno, almond essence and honey
  4. mix together well, the consistency should be thick (this is called ganache)
  5. put the ganache in the fridge for 2-3 hours to set
  6. meanwhile, gently toast the flaked almonds or dessicated coconut in a non-stick frying pan or under the grill. This happens VERY quickly, so don’t walk away, watch it the whole time and shake the pan so it all gets a little golden. Then you can crush the almonds a little so they are in small peices which will stick to the outside of the truffle.
  7. once the ganache is cooled it should be thick enough that you can only just push a spoon in there and scoop out a blob. (if too hard, you may need to melt again and add more coconut cream, if too soft, you may need to melt again and add more chocolate.)
  8. press a dried cherry or two into your blob of chocolate and roll in the cocoa powder, then roll gently in the palm of both hands into a ball, the cocoa powder should stop the ganache sticking to your skin.
  9. now roll the ball in the nuts until completely coated and put in a case
  10. carry on until all the ganache is used up! Your hands should be quite messy by this point!
  11. Put the truffles back in the fridge to harden up again, since they may be a little soft after rolling in your warm hands.
  12. After an hour or so, they are ready for eating, firm and chewy! Eat within about 3-4 days… if they last that long =D

 

 

 

 

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