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Recipe Name: Amaretto Truffles Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

8 Ounce(s) Dark sweet chocolate
3/4 Cup(s) Heavy cream
1 1/2 Tablespoon(s) Amaretto
1/4 Cup(s) Vegetable oil
2 Cup(s) Chopped almonds
from the book Chocolate Truffles by Carrie Huber. Making the Ganache:
To prepare ganache, chop or grate chocolate into small pieces. Place
in top half of double boiler along with cream. Put hot (not boiling)
water in bottom half of a double boiler, making sure the water doesn't
touch the top pan. Stir often with wooden spoon. When all of the
chocolate has melted, beat until well combined. Remove from heat, let
cool to room temperature. Transfer to covered bowl and refrigerate
overnight to harden. (Ganache will keep in this state for a few days
if necessary.) Take a little ganache at a time and form 1" balls,
using fingertips (with as little contact as possible so the chocolate
doesn't soften). Keep unused portion refrigerated as you work. Place
balls on waxed paper-lined baking sheet; continue until ganache is
used up. Refrigerate baking sheet until ganache is hardened, overnight
or up to two days. Allow to set in refrigerator at least two hours
before loosely covering with waxed paper. Foil can be substituted in
all cases for waxed paper, but never use clear plastic wrap. It clings
too tightly to the candies and traps moisture inside which discolors
the chocolate. Prepare Chocolate Coating: Chop or grate chocolate into
small pieces. Heat chocolate and oil together in top of double boiler
over hot water, stirring until smooth with a wooden spoon. Insert
candy thermometer and begin dipping the ganache balls when temperature
registers between 85-90F. If chocolate begins to cool and thicken
before you're finished dipping, reheat over hot water. Work with only
1/2 dozen at a time, keeping the rest refrigerated. Drop a single
ganache ball into the chocolate, turning to coat well, then lift it
with the fork. Allow excess chocolate to drip back into pan, then
gently rap fork against edge of pan to remove more chocolate from
ball. Failure to do this will cause a large dribbly "platform" or
"skirt" to form around the base of each hardened truffle. (this makes
it difficult to pack them side by side in a box.) There are two
schools of thoughts as to the proper method of depositing truffles
onto the baking sheet: A) If you are conservative by nature it's best
to gently slide them off the fork with a butterknife, onto the waiting
baking sheet. B) If you intend to further decorate the truffle, the
second method, (for the show-offs among us) involves dropping the
truffle off the fork upside down directly onto the baking sheet.
Quickly manipulate the single strand of chocolate, adhering to the
fork, into some glorious shape atop the candy, like the pros do.
Either way is acceptable, although the second way requires some
practice and an accurate thermometer to get it right. If your
chocolate temperature is off by a few degrees, you're likely to find a
chocolate highway - not a chocolate strand - adhering to the fork when
that critical moment comes. The perfect finale for the basic recipes,
for instance, is a sprinkling of shaved dark chocolate over the top,
or better yet, gently rolling each newly-dipped truffle in the
shavings to coat completely. Refrigerate all truffles after dipping
several hours or overnight to harden. When ganache has cooled to room
temperature, add Amaretto. Roll dipped truffle in chopped almonds
Posted to Bakery-Shoppe Digest V1 #463 by Shelley Sparks
<> on Dec 20, 1997

Nutrition (calculated from recipe ingredients)
Calories: 5999
Calories From Fat: 3893
Total Fat: 468.3g
Cholesterol: 244.5mg
Sodium: 151mg
Potassium: 2099mg
Carbohydrates: 494.9g
Fiber: 70.2g
Sugar: 13.8g
Protein: 90.3g

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