- I had been looking forward to making these truffles for a while now and was not disappointed by the result. The recipe makes 16 truffles but I would reduce the size in future and make 25 from the same mixture. The feedback I had from friends was that they were 2 or 3 bite chocolates and would be better if made slightly smaller.
- If you are looking to create a special chocolate then this would be a very good choice. The recipe is by Will Torrent from his book “Chocolate at Home”. I received this book as a gift at Christmas and it has been a good source of inspiration for making exquisite chocolates.
- There are many great recipes in Will Torrent’s book and they can be made at home with confidence if care is taken in the preparation. Sometimes a book like this can feel a little intimidating but if you patiently follow the methods shown then you will have brilliant results.
- On the base there is a layer of toasted marzipan/crushed amaretti, this gives the chocolate a little crunch. It has a centre of a smooth cream and milk chocolate ganache laced with Amaretto di Saronno liqueur.
- The truffles are layered in a baking tray then cut into squares to be dipped into 70% dark chocolate. Just before they set a slight sprinkling of crushed Amaretti is added, which makes for a very rich almondly experience.
- The different textures all complement each other well, from the crisp dark chocolate shell, through to the smooth centre then to the crunch of the base. The chocolates have a reasonable shelf life of around 10 days as they have Amaretto liqueur in them
- A very rich and smooth chocolate, and it’s definitely something I will make again …..
