Chocolate-almond truffles in a sprinkle
Votes: 1
Time: 4 hours 45 minutes (including cooling time)
Complexity: easily
Servings: 21
Complexity: easily
Servings: 21
Nutritional value per serving:
Calories 159, total fat 12 G., saturated fats 6 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 17 mg, sodium 29 mg, sugar 10 G.
Calories 159, total fat 12 G., saturated fats 6 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 17 mg, sodium 29 mg, sugar 10 G.
Add almond paste and almond extract to chocolate ganache, then roll into balls and roll in crushed amaretti almond cookies. Soft on the inside, with a crispy topping on the outside, these homemade truffles will impress your guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup heavy cream
- 1 tbsp unsalted butter
- A pinch of coarse salt
- 360g of high-quality dark chocolate (52% cocoa content), coarsely chopped with a serrated knife
- 1/4 cup almond paste
- 0.5 tsp almond extract
- 0.5 tsp vanilla extract
- 1–2 cups crushed Amaretti cookies (see below) recipe), for sprinkling
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Recipes with similar ingredients: dark chocolate, almond paste, cream
Cooking the dish according to the recipe:
- Prepare the chocolate ganache:
Place the cream, butter and salt in a small saucepan and bring to a simmer over medium heat. - Place the chocolate in a large bowl, pour the hot cream mixture over it, and let it sit until completely melted, about 10 minutes. Stir the chocolate and cream mixture with a whisk or silicone spatula until smooth. Add the almond paste, almond extract, and vanilla extract and stir until the ganache is smooth and glossy. Cover and refrigerate for at least 3 hours or overnight.
- Line a baking sheet with parchment paper. Place crushed cookies in a shallow pan.
- Roll the candies in cookie crumbs:
Scoop 1 tablespoon of the set ganache, roll into balls, and roll in the crumbs. Place the truffles on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
If you prepare in advance, wrap them tightly in plastic wrap, and freeze. The truffles can be made up to 2 weeks in advance. When ready to serve, let them come to room temperature, unwrapped, for about 20 minutes. Then unwrap and roll in the topping.
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