Amaretto chocolate truffles
Makes approx. 20 individual truffles
125ml double cream
25ml Amaretto liqueur
200g dark chocolate
15g room temperature salted butter
150g dark chocolate
50g cocoa powder
Tip: Amaretto can be replaced with another liqueur such as Grand
Marnier, Tia Maria or Kahlua or you can leave it out altogether.
Caution: Do not over mix the ganache or it will become grainy and may split.
• In a bowl, break the chocolate into small pieces and add the Amaretto.
• In a thick-bottomed saucepan bring the cream to a boil and then pour over the chocolate. Gently mix until all
the chocolate has melted.
• Add the softened butter and mix until smooth.
• Pour the Ganache into a Tupperware dish ideally 7 x 4 inches with a minimum depth of 2 inches. Cover with
cling film and chill in the fridge for a minimum of 4 hours or until firm.
• Portion the mixture into balls using a melon baller, spoon or by hand (if you are using utensils, dip it in hot
water first so the Ganache releases easily), and place onto a baking tray covered with a sheet of non-stick
parchment/ greaseproof paper.
• Place back in the fridge until firm.
• Melt the chocolate until smooth in a large bowl over a pan of simmering water (a bain-marie) making sure
the base of the bowl does not touch the water.
• Sieve the cocoa powder onto a shallow tray.
• Remove the truffles from the fridge, roll them firstly in the melted chocolate and then place them into the
cocoa powder. Shake the tray until they are completely covered. Repeat this process until all the truffles are
• Truffles are best kept in the fridge in an airtight container and served at room temperature.