Almond-Amaretti Chocolate Truffles

Add almond butter and almond extract to the chocolate ganache and then coat the finished truffle with crushed amaretti cookies.
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  • Level: Easy
  • Total: 4 hr 30 min
  • Active: 30 min
  • Yield: 18 to 24 truffles
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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

Directions

  1. 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.
  2. 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.

Cook’s Note

Amaretti cookies are Italian cookies made with ground almonds or almond paste. The uncoated rolled truffles can be prepared up to 2 weeks in advance. Wrap them tightly in plastic wrap and freeze. When ready to use, allow them to warm at room temperature, still wrapped, for about 20 minutes. Then unwrap and roll in the desired coating.