- 8 ounces [280 g] milk chocolate, chopped
- 2 egg yolks
- 2 tablespoons [30 mL] heavy cream [35% m.s.g.]
- 5 teaspoons [25 mL] melted butter
- 2 ounces [57 g] Amaretti cookies, finely crumbled
- 2 tablespoons [30 mL] Amaretto liqueur
- 7 ounces [198 g] semi-sweet chocolate, chopped
- Cocoa powder, sifted
|
- Into the upper part of a double-boiler filled with hot but not boiling water, melt milk chocolate.
- Remove from heat; cool slightly.
- Beat in egg yolks, cream, butter and cookie crumbs.
- Mix in Amaretto liqueur.
- Cover mixture; refrigerate until firm enough to handle.
- Shape mixture into balls; transfer onto a baking sheet, lined with waxed paper.
- Cover and refrigerate until firm.
- Into the upper part of a double-boiler filled with hot but not boiling water, melt semi-sweet chocolate.
- Remove from heat; cool slightly.
- Using two forks, dip truffles, one at a time, into melted semi-sweet chocolate, until well coated.
- Let excess chocolate dip into double-boiler.
- Arrange truffles onto a baking sheet, lined with clean waxed paper; refrigerate until hard.
- Roll truffles in sifted cocoa powder, until completely coated.
- Shake off excess cocoa.
- Store in an airtight container.
|
