Here is a delectable recipe for all the chocolate lovers out there! In France, you will often find a box of chocolate truffles after dessert at Christmas dinners for guests to enjoy throughout the night. This tradition was said to have begun in 1895, in Chambray, where French patisserie Louis Dufour created these tiny balls of chocolatey goodness as alternative Christmas treats to sell to his clients.
Maldon Salt Chocolate & Amaretto Truffles
- 220 g dark chocolate finely chopped
- 120 g double cream
- 1 tsp almond extract
- 2 tbsp amaretto
- 90 g unsalted butter cut into small cubes at room temp
- 1 pinch of Maldon salt
- Coatings: finely chopped pistachios desiccated coconut, cocoa powder
- Place the finely chopped chocolate in a large heatproof bowl. Put the cream into a saucepan and heat until just boiling, then remove from the heat and pour over the chocolate. Allow it to sit for a few minutes before whisking until smooth. Add the butter, amaretto, almond extract, and pinch of Maldon Salt and then whisk again until smooth.
- Transfer to a shallow tin and allow to cool at room temp before adding to the fridge to firm up (2 hours). When cooled, roll the ganache truffles in your hands in balls, keeping in the fridge whilst you do the rest. Then roll the truffles in either desiccated coconut, finely chopped pistachios or cocoa powder before serving.
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