- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: about 12 truffles
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: about 12 truffles
Ingredients
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Directions
- 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.
