Amaretto Honey Truffles

It's the season for truffles, so today I'm sharing my new favorite recipe for Amaretto Honey Truffles. It's a very basic and easy no-bake candy recipe made with Amaretto, honey, butter, cream and melted chocolate. They don't taste boozy or strong on honey, but the Amaretto and honey add background flavors.

Easy Filling

This is one of the easiest truffle filling recipes I know. You melt chocolate and butter together in the microwave in one bowl, then heat cream and honey in another. You then pour the hot cream mixture into the melted chocolate along with a little Amaretto. This makes enough for 12 to 20 truffles depending on size.

Freezing the Filling

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. For shaping the cold filling, I now use a small cookie scoop. In the past I just spooned it and shaped into balls, but a small scoop makes the job so much easier.

Dipped Truffles

Also, these truffles are dipped. As much as I love truffles, I always feel like they are missing something when they don't have an outer coating of chocolate. For the dipping chocolate you can use any chopped chocolate or take the easy route and use something like Ghirardelli melting wafers. I usually use whatever chocolate I have on hand and temper it in the microwave. If you are not good at shaping balls and dipping or just want a more professional look, you can use special molds for making spherical truffles (there are lots of videos that show how to do this) or just use heart or oval shaped molds.

Tempering Chocolate in the Microwave

This is my quick and dirty way of tempering small amounts of chocolate in the microwave. Start with 3 oz of chopped dark chocolate.  Put 2 oz of it in a microwave-safe glass bowl or a custard cup and microwave at 50% power, stirring every 30-40 seconds until fully melted. Add the remaining 1 oz of chopped chocolate to the hot melted chocolate and stir until smooth.

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Recipe

Amaretto Honey Truffles

Cookie Madness

This recipe makes a relative small batch of luxurious chocolate truffles with a hint of Amaretto.

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Course Dessert

Cuisine American

Servings 20

Ingredients

 

• 5 ounces dark or semisweet chocolate, chopped (140 grams)
• 1 ½ tablespoons unsalted or salted butter (21 grams)
• ¼ cup heavy cream at room temperature
• 1 ½ teaspoons honey
• 1 ½ tablespoons Amaretto
• 6 ounces of dipping chocolate or chopped dark chocolate
• ⅓ cup white chips or chopped white chocolate (optional)

Instructions

 

• Combine 5 oz of chocolate and butter in a microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds, until smooth and creamy.
• In a microwave-safe microwave-safe liquid measuring cup, combine the cream and honey. Microwave on high for about 40 seconds (if your microwave is very powerful, it might only take 20) or until it bubbles around edges. Pour the hot cream mixture into the melted chocolate and stir until smooth. Stir in the Amaretto.
• Chill until the mixture is thick enough to scoop. It should take an hour or so.
• When the mixture is thick, use a heaping teaspoon to scoop up chocolate and shape into messy little 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. UPDATE: If you have a small cookie scoop, use that to scoop and your rounds will be less messy.
• 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.
• If you'd like to make little white squiggle, melt the white chocolate or chips in the microwave using 50% power. Drizzle over the truffles and let set. You can squeeze the melted white chocolate through a decorator bag or a zipper bag with the corner snipped off.

Keyword honey, Truffles

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