Ahhh if only every weekend could be a four-day weekend. Needless to say, a trip to the mountains of Winter Park was much needed. While I did manage to escape from reality for a few days, the flight back gave me ample time to think about what I wanted to share with you all. When I got home I set down my suitcase, made a list, and headed to the grocery store for supplies. Then I got back to work in the kitchen with my camera. Vacations are great, but it feels good to be home.
After last week’s Triple Chocolate Tart post, I realized that I have posted only a small handful of chocolate recipes. It’s not that I don’t like chocolate, it’s just that I don’t ever really crave it. But when I do have chocolate, it has to be good. I hate to quote Martha Stewart too many times, but sometimes it’s just necessary. These truffles are a very good thing.
Amaretto Chocolate Truffles
*10 oz. semi-sweet chocolate
*3/4 cup heavy cream
*2 Tbsp. Amaretto liquor
*1/4 tsp. kosher (coarse) salt
*Chocolate sprinkles, coconut, chocolate shavings, or other coating of choice
*Chop chocolate into coarse pieces and place in a mixing bowl. Set aside.
*Heat cream, stirring frequently, in a small saucepan over medium-low heat until cream begins to steam slightly and a few bubbles appear at surface. Remove from heat and pour over chopped chocolate. Stir until chocolate is melted completely and smooth. Add in Amaretto and salt. Stir until well combined.
*Pour melted chocolate mixture into 9×13 pan, spreading into a thin, even layer. Refrigerate for at least an hour.
*Remove from refrigerator. Scoop out heaping teaspoons of the chocolate mixture and form into balls. Roll the balls in chocolate sprinkles until evenly coated. Refrigerate until ready to serve.