White Chocolate Almond Amaretto Truffles

Recipe courtesy of Marie Porter, Celebration Generation, www.thespiritedbaker.com.

White chocolate chips 12 oz

Heavy whipping cream 1/3 cup

Amaretto 3 Tbsp

Almond paste or almond butter 3 Tbsp

Finely chopped almonds

 

Place chocolate chips into a glass mixing bowl, and put aside. 

In a small saucepan, combine heavy whipping cream, amaretto, and almond paste/butter. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Heat to a boil, remove from heat. 

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it - it should be smooth. 

Cover with plastic wrap, preferably resting right on top of the surface - this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it's pretty solid. Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. 

Once all of the ganache is rolled into balls, wash and dry hands, then roll ganache centers in finely chopped almonds. Store in an airtight container for up to one week.

Recipe Source: http://www.abc.virginia.gov/cookingspirits/recipes_2.html