Christina's Chocolate Truffles
- 8 ounces semisweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon amaretto
- 1/2 cup coarsely chopped milk chocolate
- 1/4 cup unsweetened cocoa
- 1/4 cup finely ground almonds
- Put the semisweet chocolate in a medium-size mixing bowl and set aside.
- In a small saucepan, heat the cream over medium heat until hot but not quite simmering.
- Pour the cream over the chocolate and let stand for 3 or 4 minutes.
- Stir until smooth.
- Using a hand-held electric mixer, beat in the butter and amaretto until the mixture is light and creamy.
- Refrigerate until firm, about 45 minutes.
- Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter.
- Melt the milk chocolate.
- Line a baking sheet with waxed paper.
- Coat some truffles in the melted chocolate, some in cocoa powder and some in almonds, setting them on the baking sheet as they're ready.
- Refrigerate until firm, about 30 minutes.
- The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks.
chocolate, heavy cream, unsalted butter, amaretto, milk chocolate, unsweetened cocoa, ground almonds
Taken from www.foodnetwork.com/recipes/christinas-chocolate-truffles-recipe.html (may not work)