I’m baaaack! I couldn’t resist putting together at least one festive recipe post so here’s a little something to tide you over until the new year when I’ll get properly back into the swing of things.
Christmas baking is one of my absolute favourite things about the festive season. Things can get a little crazy around this time of year though, and sometimes you just want some festive treats without the faff of actually baking. These amaretto chocolate truffles fill that gap between homebaked goodies and shop-bought chocolates perfectly.
If you’re a long time reader you’ll know that my love for amaretto knows no bounds. In this recipe the sweet almond liqueur cuts through the bitterness of dark chocolate for a velvety soft, indulgent taste. If you’re not a fan (say whaaaat!?) you can easily swap the amaretto out for something else – Bailey’s or rum would make great alternatives!
If you’ve got superhuman restraint, these would make great edible gifts for friends and family. Honestly though, they’re best enjoyed all to yourself. Christmas is the time to indulge, after all!
That’s it from me for a few weeks so I hope you all have a wonderful Christmas, filled with chocolate & wine, friends & family and only a minimal amount of Christmas dinner kitchen stress 😉 Merry Christmas!
- 50g butter
- 50g light brown sugar
- 200ml double cream
- 200g dark chocolate
- 60ml amaretto
- ground almonds
- Add the butter, sugar and double cream to a saucapan and heat gently until the butter has melted.
- Break the chocolate into smallish pieces and add to the heated cream. Stir until the chocolate has fully melted. Stir in the amaretto.
- Remove from the heat and refrigerate for 2-3 hours, until firm.
- Roll into balls in the palm of your hands. Decorate by rolling in ground almonds to coat.