Christina's Chocolate Truffles

Name: Christina's Chocolate Truffles
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 24 truffles
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 1 hr 45 min

Prep: 30 min
Inactive: 1 hr 15 min

Yield: 24 truffles

Level: Easy
Total: 1 hr 45 min

Prep: 30 min
Inactive: 1 hr 15 min

Yield: 24 truffles

Ingredients

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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

Directions

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.