Amaretto Truffles Recipe

How to make it

---

• Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
• Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the amaretto. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• In the meantime, heat the the 8 ounces of chocolate until softened and just barely melted (you don't want this to get hot).
• Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
• Put the tuffles back in the fridge until thoroughly cooled. Quickly coat the truffles by rolling them around in the melted chocolate. Try to remove any excess chocolate (use a fork to retrieve the truffle and let the excess chocolate drip off). Roll the truffle in the cocoa or coating of your choice, put onto a lined sheet pan to set up.