Happy Valentine‘s Day!
A chocolate lover’s delight ~ handmade truffles, super simple and kid fun-favorite-to-make, too!
Making truffles for my friends and loved ones tonight and keeping my fingers crossed that despite the ominous forecast, we’ll still get together this weekend. Please stay warm and cozy and safe!
Reposted from 2011.
Ingredients
Mini baking cups
2 ounces Baker’s sweet German chocolate, broken into small bits
6 ounces Ghiradelli semi-sweet chocolate chips
¼ C. Disaronno Amaretto liqueur
2 Tbs. strong coffee
Few drops almond extract
2 ounces (1/2 stick) unsalted butter, softened
1 Tbs. vanilla extract
½ C. pulverized Jules Destrooper almond thins (or Anna’s, or any super fine, thin cookie)
Confectioner’s sugar to taste (approx. ¼ cup)
½ C. Ghiradelli unsweetened cocoa powder for final powdering
Melt sweet chocolate bits and semi-sweet chocolate chips over a gently simmering double boiler.
Whisk in liqueur, coffee, almond extract, and vanilla. Whisk vigorously, over gentle heat, a few minutes more until mixture is shiny and smooth. Gradually add the butter by tablespoons. With a wooden spoon, beat in the pulverized cookies. Beat in sifted confectioner’s sugar, to taste. Remove the pan from the double boiler and place in a bowl of ice with water. Stir until well chilled and firm enough to form into balls.
By teaspoonful, gather up a gob and form into a rough, truffle-like shape. Roll in cocoa powder and drop into frilled paper cup.
Makes about 22, depending on size. Refrigerate in an airtight container. They will keep for several weeks or they may be frozen. Very loosely adapted from Julia Child’s Chocolate Amaretti Truffles The Way to Cook Page 485.
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Hilarious Adendum!
Good Morning Gloucester 
HA! Must be a symptom of cabin fever:-)
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Most Definitely! Happy Valentine’s Day to you and Bob!
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Thanks, Kim. I hope you all can enjoy the day in spite of the never-ending snow. Take care.
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Thank you Ann–Sweet homebound weekend planned, as long as we don’t lose power. We’re going to walk down to Duckworth’s tonight, which will be lots of fun, and I am cooking all Tom’s favorites tomorrow. Staying cozy!
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Thanks Kim, I’m going to try that recipe – the best thing about it is gluten free by changing the cookie to a gluten free one – looks YUMMY!!!!
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Super idea Valerie. I don’t think that is going to alter the taste one tiny bit because the crushed cookies act as a binder. Please let me know if you do and which cookies you use and we can add it to the recipe under Valerie’s notes, or something like that.
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Hi Kim, I finally got to try the truffles – they came out great, but not as pretty as yours! I couldn’t find a crispy, thin gluten free almond cookie, so I used almond meal and gluten free “graham” cracker crumbs. I split the recipe to try both. I couldn’t tell the difference so i guess both work as binders. No need to use my name for credit, I think most people that eat/cook gluten free are used to experimenting with substitutions. I just wanted you to know how delicious they are and thanks for the recipe – they are quick and easy and decadent !
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Decadent, yes! Thank you Valerie for writing and letting me know. I am glad you experimented and the substitutions worked so well. I am going to make your version for my sister!
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