Amaretti Truffles

Preparation info

  • Difficulty

    Complex

  • Yield:

    120

    Truffles

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Heavy cream 150 g 5 oz 21%
Glucose syrup 50 g 2 oz 6%
Almond paste 40 g 1.5 oz 5%
Milk chocolate, unmelted, tempered, chopped 450 g 16 oz 63%
Amaretto liqueur 40 g 1.5 oz 5%
Batch Size 730 g 26 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Pine nuts, toasted, for finishing as needed

Method

  1. Combine the cream, glucose syrup, and almond paste in a saucepan. Bring to a boil, stirring to break up the almond paste.
  2. Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  5. Stream in the amaretto liqueur, stirring until the mixture is homogeneous.
  6. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
  7. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
  8. Using a pastry bag fitted with a no. 4 round tip, pipe truffles onto parchment paper. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
  9. Roll the piped truffles into balls and precoat in the tempered dark chocolate by hand-dipping.
  10. Using a round dipping fork, dip the precoated truffles in the tempered dark chocolate.
  11. When the chocolate begins to set, place 3 pine nuts on top of each truffle.