Add almond butter and almond extract to the chocolate ganache and then coat the finished truffle with crushed amaretti cookies.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 18 to 24 truffles |
Ingredients
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Pinch of kosher salt
- 12 ounces good-quality bittersweet chocolate, coarsely chopped
- 1/4 cup almond butter
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1 to 2 cups crushed amaretti cookies
Instructions
- Put the cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a large heatproof bowl, pour the hot cream mixture over the chocolate and let it sit until completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the almond butter and almond and vanilla extracts, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
- Line a baking sheet with parchment. Put the crushed amaretti in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and coat in the amaretti crumbs. Transfer the coated truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
Nutrition Facts
| Serving Size | 1 of 21 servings |
| Calories | 159 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 17 mg |
| Sodium | 29 mg |