300g dark chocolate, finely chopped
2 tbsps Amaretto liqueur
2/3 cup whipping cream 33-36%
100g almonds, finely sliced
Zest of 1 orange
300g dark chocolate, finely chopped
2 tbsps Amaretto liqueur
2/3 cup whipping cream 33-36%
100g almonds, finely sliced
Zest of 1 orange
Line baking sheet with parchment paper.
In a pan, toast the finely sliced almonds. Set aside.
Heat cream to a gentle boil in a medium cast iron pan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Stir in amaretto liqueur. Refrigerate for 30 minutes or until slightly thickened.
Drop chocolate mixture by a rounded measuring teaspoon (or can use an ice scoop scoop) onto the prepared baking sheet. Refrigerate for at least 30 minutes. Shape or roll each into balls. Roll truffles in toasted almonds. Sprinkle each with orange zest. Store in an airtight container in refrigerator.
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