Best Amarula Cream Truffles A Homemade Gift Recipes

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AMARO TRUFFLES



Amaro Truffles image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield about 12 truffles

Number Of Ingredients 5

8 ounces bittersweet chocolate, finely chopped, such as 70-percent Guittard
1/3 cup heavy cream
3 tablespoons amaro, such as St. Agrestis
1/4 teaspoon kosher salt
1/3 cup cocoa powder

Steps:

  • Place the finely chopped chocolate in a medium bowl. Add the heavy cream, amaro and salt to a small saucepan. Place over medium heat and warm until small bubbles appear around the outside. Pour the hot cream mixture over the chocolate and allow to sit for 2
  • minutes. Using a rubber spatula, mix until completely melted and smooth. Refrigerate for 1 hour.
  • Line a rimmed baking sheet with parchment. Place the cocoa powder in a shallow bowl.
  • Using a 1 tablespoon-size scoop, scoop balls of the chocolate mixture into the palm of the hand and roll into a smooth ball. Roll in the cocoa powder and place on the prepared baking sheet.
  • Continue with the remaining truffle mixture.

AMARULA CREAM TRUFFLES: A HOMEMADE GIFT!



Amarula Cream Truffles: a Homemade Gift! image

These sinfully rich chocolate truffles will make a lovely gift in the festive season! They're easy to make and they also freeze well. Use different "finishes" for a professional look. I give the metric amounts as well. Time to make is very hard to pin down, so I guessed that. I also have no idea how many chocolates an individual cook might make -- depends on size and whether you use a filling like a nut -- so had to guess.

Provided by Zurie

Categories     Candy

Time 35m

Yield 30-40 truffles

Number Of Ingredients 4

2 1/2 lbs dark chocolate (semisweet, top quality )
1 1/2 cups fresh cream
1 1/4 lbs butter
1 cup Amarula cream liqueur

Steps:

  • Break up the chocolate into small pieces.
  • In a saucepan with a thick bottom, melt the chocolate and the cream together over low heat. Give it a stir with a fork now and then.
  • Cut up the butter and when the mixture has almost melted, add the butter, and stir until the mixture is smooth. Keep heat very gentle!
  • Remove from heat and stir in the Amarula Cream.
  • Cool the mixture and let it set (not too long) in the fridge.
  • Have ready for finishing your truffles: sifted cocoa powder, dried coconut (dessicated coconut)/finely ground almonds/finely crushed peanuts/sifted icing sugar (confectioner's sugar), pine nuts, or finely split almonds. You could also enclose glacé cherries in some, or a nut of choice.
  • Use a small spoon to scoop out walnut-sized pieces of the chocolate mixture, shape into balls or ovals, and roll each one in one of the "garnishes" suggested.
  • You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines.
  • Keep in one layer and keep cool. They can be frozen. But they should be served at room temperature.

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