I love truffles…not the ones you buy in a box in the supermarket but home-made ones or from a good chocolate store. For a dinner party I wanted to serve them with coffee and cantuccini. I made a mixture of chocolate, cream and Amaretto and stored it in the fridge to firm up. When I got the mixture out to roll the truffles I discovered it wasnâ€™t as firm as it should have been…made a mistake in the recipe! I was stupid enough to think I remembered a recipe I read on the internet (I wanted to make a different recipe than I usually make)…turned out I couldnâ€™t….hmmm….what to do? The combination of chocolate, cream and Amaretto is too precious a mixture to throw away…maybe reheat it? Make it liquid and pour it into small tea glasses to act as a fake mousse au chocolat? Turned out to be an excellent choice! Made it several times now and its now my favorite easy-to-make yummie dessert recipe.
For best results use bittersweet chocolate with a high cocoa content, preferably 70%. Both chocolate and cream have a high percentage of fat, more than 40% and 35% respectively so be sure not to make the portions too big!
150 g ( 5-1/2 oz) bittersweet chocolate, finely chopped
150 ml (2/3 cup) whipping cream
1 tbs Amaretto liqueur
Put the chopped chocolate in a bowl.
Bring the whipping cream to a boil. Remove from heat and add to the chocolate. Let stand for appr. a minute and stir (gently so you donâ€™t incorporate air) to make a smooth mixture without pieces of chocolate. Add the Amaretto and stir to combine.
Divide the mixture over 4 small (tea) glasses or cups (should hold at least 75 ml/ 1/3 cup) and let it firm up in the frigde.
Take it out of the fridge half an hour before serving.
1 serving – 330 kcal
100 g – 420 kcal
carbohydrate 27 g – protein 3 g – fat 33 g (saturated 19 g) – fibre 0 g