Friday, October 31, 2008

"Shouldn't you be scarier?"

"Angel of Death?" "You're too cute to be the Angel of Death." "Shouldn't you be scarier?"

These are the responses I received from my co-workers this morning. Completely overlooking the fact that I was carrying homemade truffles. Which I had spent 2 days making for them. Honestly, no imagination. So on to my truffles. I decided to forgo the traditional bat shaped, pumpkin shaped, ghost shaped cut out cookies and instead made some amaretto truffles. Yum :) After looking through several recipes for truffles and deciding there just was not enough amaretto in any of them or chocolate for that matter. I decided to piece together my own recipe, although mine closely resembles one of my favorite truffle recipes from Joy of Baking. So here is my version. Enjoy!

Happy Halloween!!!

Amaretto Truffles

8oz. of semi-sweet chocolate (or whatever is your favorite)
1 handful of white chocolate chips
1 & 1/4 cup of heavy whipping cream
1 Tbs. of butter
1 tsp. of vanilla
1 bag of milk chocolate chips (again, whatever is your favorite)
3-4 Tbs. of Amaretto (yes I did say 3-4 tablespoons)

- Cut up your blocks of semi-sweet chocolate. It melts easier when it's not in big chunks. Melt in a microwave safe glass bowl for a minute or two, stirring occasionally.

- In the meantime heat your heavy cream, butter, and vanilla in a small sauce pan. Once the butter has melted and the cream has started to boil, remove from the burner. Slowly whisk it into your bowl of almost melted chocolate. Whisk until you have a smooth bowl of chocolate goodness :)

- Let your bowl of chocolate sit out until has cooled off a bit. About 15-20 minutes. Now cover and place in the fridge for at least 4 hours or over night.

- When you are ready to make the truffles, use either a spoon or a small cookie dough scoop. I prefer the scoop. I scoop out about 10 balls at a time. That way I can form more at a time between rinsing off my hands. Take the ball of chocolate and either form a ball with the tips of your fingers (works best for me) or roll it between your palms. Place completed pieces on a parchment lined baking sheet.

- When you have all of your truffles formed, place the tray in the freezer for about an hour to harden up. About 10 minutes before you take them out, melt your milk chocolate chips. With a spoon dip the truffles in the melted chocolate and coat completely. Set the coated truffle back on the tray and repeat with the rest of the truffles. I also decided to forgo the chocolate shell on half of my truffles and instead used black and orange sprinkles.

- Place the tray back in the freezer for about 20 minutes to let the shell harden. Once they have set-up you can decorate the outside of the truffle with orange tinted white chocolate. Simply fill a pastry bag with the white chocolate and attach the smallest frosting tip you have. Now pipe on ghost faces or write out 'Boo'. Make spider webs. Decorate until your heart is content. Place the finished truffles into small candy liners.

- Now feel free to consume your finished product. Or give away as Halloween treats.
Happy Halloween everyone! Stay tuned for my next baking adventure ;)
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Celeste said...

These truffles look and sound scrumptious! I LOVE the way you decorated them for CUTE! I've never made truffles I want to try. ;)

Christina said...

Thank you. They are a lot of fun to make. And they're especially fun to eat :)