Amaretto Chocolate Truffles
After some big mac food coma, I wanna take a step back and indulge myself with some chocolate dessert. A simple one actually. The 2 main base ingredients are equal parts chocolate and cream. But I like to add some flavorings to my chocolate truffles. Especially some liqueur, maybe champagne will be really nice too, and some cacao nibs for some bite.
The trick is to add the cream 1 scoop at a time into the melted chocolate, combining and incorporating fully before adding another scoop. This will prevent the chocolate from splitting and seizing. Once all the cream has been fully incorporated, you can add all sorta flavorings you desired or even infusing the cream with some passionfruit will be awesome as well.
After the chocolate truffles is rolled with some raw cacao powder, the best is to serve immediately. I find that the chocolate truffles will tend to melt away even if they are chilled in the fridge. Hmm... There're still lots of experimenting to be done before I can confirm the theory. Anyway, let's get started with the recipe.
Amaretto Chocolate Truffles
After some big mac food coma, I wanna take a step back and indulge myself with some chocolate dessert. A simple one actually. The 2 main base ingredients are equal parts chocolate and cream. But I like to add some flavorings to my chocolate truffles. Especially some liqueur, maybe champagne will be really nice too, and some cacao nibs for some bite.
The trick is to add the cream 1 scoop at a time into the melted chocolate, combining and incorporating fully before adding another scoop. This will prevent the chocolate from splitting and seizing. Once all the cream has been fully incorporated, you can add all sorta flavorings you desired or even infusing the cream with some passionfruit will be awesome as well.
After the chocolate truffles is rolled with some raw cacao powder, the best is to serve immediately. I find that the chocolate truffles will tend to melt away even if they are chilled in the fridge. Hmm... There're still lots of experimenting to be done before I can confirm the theory. Anyway, let's get started with the recipe.
Cooking Instructions
- 1
Melt chocolate on a double boiler.
Once the chocolate has completely melted, remove from heat and set aside.
In a sauce pot over medium heat, bring cream to a simmer.
Once the cream starts to boil, remove from heat.
- 2
Ladle the cream, 1 scoop at a time, into the chocolate.
Lightly whisk to combine well.
When the cream has fully incorporated, ladle in another scoop of cream.
- 3
Repeat the process until all the cream has fully incorporated.
*By adding the cream slowly, it will prevent the chocolate from splitting and seizing.*
Add in salt, espresso, amaretto and Nature's Superfoods' raw cacao nibs.
Lightly whisk to combine well.
- 4
Set aside to cool down at room temperature.
Once it has cooled down, allow the mixture to set in the fridge chilled, for at least 6 hrs or preferably overnight.
Transfer Nature's Superfoods' raw cacao powder into a shallow bowl.
- 5
Using a melon baller, scoop out the chocolate.
Drop into the cacao powder.
Roll to coat the chocolate fully with cacao powder.
- 6
You can roll the chocolate with your hands to form a rounder truffles.
If the chocolate mixture starts to melt, you can pop it into the freezer to firm up again.
Best serve immediately.
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