AMARETTO CREAM TRUFFLES RECIPE: HOW TO MAKE IT
The velvety texture of the almond filling with the sensational chocolate coating make these truffles truly heavenly. I like to give them as gifts during the holidays.—Sherry Day, Pinckney, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 30 servings.
Number Of Ingredients 7
Steps:
- Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 60 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 7g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
AMARETTO TRUFFLES - 500,000+ RECIPES, MEAL PLANNER AND ...
"Chocolate, amaretto and almonds blend to make a sweet treat that is sure to please !"
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Yield 3
Number Of Ingredients 5
Steps:
- "In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat and add amaretto liquer and almond extract. Mix well and pour chocolate mixture into a piepan and refrigerate for 1-2 hours, or until mixture is fudgy. Shape mixture into 1 inch balls and roll in the toasted almonds. Place in mini dessert cups, if desired."
Nutrition Facts : Calories 865 calories, FatContent 48.1110282051282 g, CarbohydrateContent 108.182230769231 g, CholesterolContent 30.3053333333333 mg, FiberContent 8.70887181639671 g, ProteinContent 17.0993748717949 g, SaturatedFatContent 20.944028 g, ServingSize 1 1 Dozen (204g), SodiumContent 123.6685 mg, SugarContent 99.4733589528341 g, TransFatContent 2.34638153846154 g
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