The crushed almond coating keeps the creamy truffles from literally melting in your hand.
This recipe started as an experiment. Regular chocolate truffles are such a breeze to make, but I wasn't sure you could do the same thing with white chocolate. White chocolate isn't really technically chocolate at all since it contains no cocoa solids. It turns out you can make them, but the proportions are a little different.
Toasted Almond Amaretto Truffles
makes 20 small truffles
2 Tbsp heavy cream
8 oz white chocolate, broken in small pieces (I used good quality white chocolate chips)
2 Tbsp Amaretto
1/2 tsp almond extract
1 cup slivered almonds
- Heat the cream in a small saucepan, either over simmering water or directly on the heat.
- When the cream comes to a simmer, lower the heat and whisk or stir in the chocolate, making sure not to scorch it. I lift the pan above the low flame as I stir.
- When the chocolate is completely melted and smooth, remove from the heat and stir in the Amaretto and almond extract.
- Pour the mixture into a wide bottomed bowl or dish and refrigerate until firm enough to scoop.
- Meanwhile toast the almonds in a dry skillet over medium heat, stirring constantly. When the almonds are lightly browned and fragrant, set aside on a plate to cool.
- When the almonds are cool, pulse them in a small food processor until finely ground. Put them in a small bowl.
- When the white chocolate ganache has firmed up, take a 1" scoop and form small balls. Roll them round with your hands, and then roll into the crushed almonds. The truffles can be kept at room temperature or refrigerated.
One year ago today---