Valentine’s day is coming up and what better gift for your sweetie than one made by you? We’ve got the perfect homemade (chocolate!) gift idea – these luxurious Amaretto Chocolate Truffles! They’re more thoughtful and unique than a box of store bought chocolates and so much more delicious, yet incredibly easy to make with just four ingredients.
A slight modification of the classic truffle recipe transforms these Amaretto Chocolate Truffles into something special and divine. A splash of Amaretto Liqueur adds depth and a subtle sophistication to the truffles. And a coating of crushed Amaretti cookies gives a contrasting crunchy texture to the smooth velvety chocolate and deepens the almond aroma of the Amaretto liqueur.
Amaretti cookies are among one of the more well known Italian food exports. Everyone has seen the iconic red tins of Lazaronni Amaretti; they are quintessentially Italian. But did you know that the origin story behind those famous cookies is a love story?
As the legend goes, in the 18th century the cardinal of Milano made an unexpected visit to the small town of Saronno. In an effort to impress the cardinal and to welcome him with a gift, two young lovers from the town improvised a treat using random ingredients they had in their kitchen. From the ingredients they created amaretti cookies and, as a symbol of their love for each other, nestled two cookies together wrapping them in crepe paper. The cardinal was so pleased with their welcoming gift that he blessed them with a long and happy marriage.
A homemade gift, chocolate, sweet liqueur and a love story…all the elements of a romantic gift for your Valentine! Could these Amaretto Chocolate Truffles be more perfect?!
Amaretto Chocolate TrufflesFor the truffles:
- 12 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
- 3 tbsp (or more to taste) Amaretto Liqueur
- crushed Amaretti di Saronno Cookies
Put the chocolate in a metal or glass bowl and set aside. Put the heavy cream in a small saucepan and gently heat on medium low, stirring frequently. Once hot but not boiling, remove from heat and pour over the chocolate. Add the Amaretto Liqueur to the mixture. Let it sit for a few minutes to allow the chocolate to soften and melt under the hot heavy cream. Stir the mixture until the chocolate is completely melted and silky smooth. Let the chocolate chill completely by placing the bowl in an ice bath. You can also chill the chocolate in the refrigerator, just make sure to cover it with saran wrap first.
When it is cold but not completely set, beat vigorously until the mixture becomes noticeably thicker in texture and significantly lighter in color. If it seems that the chocolate isn’t thickening during this step it needs to chill longer. This is especially the case if you’ve added extra Amaretto to the chocolate.
When the chocolate is ready, line a cookie sheet or tray with wax paper. Crush the Amaretti di Saronno cookies using a mortar and pestle and place in a small bowl. Use a spoon to gather a bite sized portion of the chocolate mixture and roll it into a round ball with your hands. Then roll the ball in the crushed Amaretti cookies and place on the wax paper lined tray. Repeat with the rest of the chocolate mixture.
In case you haven’t guessed already, this will get messy! I think it’s half the fun, but if you prefer to be more neat and precise try using a piping bag to make the chocolate balls instead. After they’ve been coated chill the truffles in the refrigerator until the chocolate is very firm.
Store in the refrigerator.