Maldon Salt, Chocolate & Amaretto Truffles
These homemade truffles are a real festive treat
- 220g dark chocolate, finely chopped
- 120g double cream
- 1 tsp almond extract
- 2 tbsp amaretto
- 90g unsalted butter, cut into small cubes at room temp
- 1 pinch of Maldon salt
- Coatings: finely chopped pistachios, desiccated coconut, cocoa powder
Place the finely chopped chocolate in a large heatproof bowl.
Put the cream into a saucepan and heat until just boiling, then remove from the heat and pour over the chocolate. Allow it to sit for a few minutes before whisking until smooth.
Add the butter, amaretto, almond extract, and pinch of Maldon salt and then whisk again until smooth. Transfer to a shallow tin and allow to cool at room temp before adding to the fridge to firm up (two hours).
When cooled, roll the ganache truffles in your hands in balls, keeping in the fridge whilst you do the rest. Then roll the truffles in either desiccated coconut, finely chopped pistachios or cocoa powder before serving.