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Makes 30 Truffles
150 ml/ ½pt extra thick double cream or whipping cream (30% fat)
300g/10oz Ritter Sport Halb-Bitter Chocolate (3 100g square packages), chopped, or broken in sections (Baker’s Semi-Sweet will do)
3 tbs. Amaretto di Sarrono liqueur
50g/2oz Biscotti Amaretti biscuits, crushed
Additional crushed biscuits as required
1. Put the biscotti in a plastic bag and crush with a rolling pin, plate or heavy glass.
2. Heat the cream in a pan (do not boil), remove from heat, add Chocolate and allow to heat, about 2 minutes. Stir until smooth, stir in amaretti crumbs.
3. Remove from heat, stir in Amaretto liqueur thoroughly and pour into bowl. Chill until firm (about 2 hours).
4. Moisten hands, take teaspoons-full of the chocolate mixture and form into balls. Roll the balls in the crumbs, crushing additional biscuits as necessary.
If preparing for a dessert, place on a plate. For bmpts, wrap in foil.
Will keep for up to a week if stored in refrigerator, it is said. When fresh, they are creamy. As time passes, they become firmer. None have yet survived to spoil.
Adapted from: BBC Good Food Magazine, November, 1998
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