It’s the season for truffles, so today I’m sharing my new favorite recipe.
The filling starts out really soft, but after a good chill it is definitely scoopable. Once scooped, the scoops need to be chilled again before being shaped. And finally, once shaped, they should be frozen before dipping. So while these are not complicated, they take some time.
- 5 ounces dark or semisweet chocolate, chopped
- 1 1/2 tablespoons unsalted or salted butter
- 1/4 cup heavy cream at room temperature
- 1 /2 teaspoons honey
- 1 1/2 tablespoons Amaretto
- 5 ounces of dipping chocolate or chopped dark chocolate
- Combine 5 oz of chocolate and butter in a fairly large microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds, until smooth and creamy.
- In a microwave-safe measuring cup, combine the cream and honey. Microwave on high for about 40 seconds or until simmering around edges. Pour the hot cream mixture into the melted chocolate and stir until smooth. Stir in the Amaretto.
- Chill for at least one hour or until the mixture is thick enough to scoop.
- When the mixture is thick, use a heaping teaspoon to scoop up chocolate and shape into messy balls. They will not be perfectly shaped at this point. Put the messy balls on a waxed paper lined tray and chill until they are firm. When firm, re-shape the balls with the palms of your hand so that they are nicely rounded. Transfer to the freezer and keep covered until frozen.
- When chocolate centers are frozen, melt your dipping chocolate (or temper your regular chopped chocolate using the microwave method). Dip the frozen balls in the melted chocolate and lift them out of the chocolate with two forks. Let the remaining chocolate run back into the bowl. Set on a wax paper lined tray or a couple of lined plates. Let chill until coating is firm.