Ingredients
Scale
- 450 g plain chocolate, chopped
- 600 ml double cream
- 5 tbsp amaretto liqueur
- 4 tbsp golden syrup
- 75 g amaretti biscuits, crushed (optional for coating)
Instructions
- Heat the double cream and golden syrup in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and add the chopped plain chocolate, stirring until completely melted and smooth.
- Stir in the amaretto liqueur until fully incorporated.
- Pour the mixture into a shallow dish and refrigerate for at least 2 hours or until firm.
- Once set, scoop out small portions and roll into balls using your hands.
- Optionally, roll the truffles in crushed amaretti biscuits for added texture and flavor.
- Place the truffles on a tray lined with parchment paper and refrigerate until firm before serving.
Notes
For best results, use high-quality plain chocolate with at least 60% cocoa content. Rolling the truffles in crushed amaretti biscuits adds a delightful crunch and enhances the almond flavor. Store truffles in an airtight container in the refrigerator and consume within one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: European
Nutrition
- Calories: 120
- Sugar: 8
- Sodium: 15
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
- Cholesterol: 30