So a break with what has seemed to become a tradition with me and not posting pictures. Not done intentionally but I'm that person who always forgets there is a camera on my phone.
But as I have a picture of this recipe I thought I would share.
So chocolate truffles. I made these to celebrate Imbolic a Wiccan sabbat at the start of February. But these are so good that I would make them for any occasion or even as a gift just put them in a cute little bag and tie them up with some ribbon and a fancy tag.
8oz semi sweet chocolate, coarsley chopped. ( I used chocolate chips)
1/2 cup heavy cream
4 Tablespoons unsalted butter, at room temperature
1 tablespoon amaretto
Then to cover the truffles
1/2 cup milk chocolate melted. ( I didn't make any with chocolate on them)
1/4 cup unsweetened cocoa
1/4 cup finely ground almonds.
Put the semi sweet chocolate in a medium size mixing bowl and set aside.
In a small saucepan, heat the cream over medium heat until hit but not quite simmering. Pour the cream over the chocolate and let stand for 3-4 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 which is about 45 minutes.
Using a teaspoon or melon baller ( I used my cookie scoop) scoop up the chocolate mixture into heaping teaspoons and then roll them into balls using your hands.
Then roll the balls in which ever one of the topping you want, either the melted chocolate, almonds or cocoa . Place them on baking sheet lined with baking paper. Refrigerate until firm, which is about 39 minutes.
The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for up to several weeks. But mine never last that long.