Chocolate Amaretto Truffles

Makes 30 Truffles

150 ml/ ½pt extra thick double cream or whipping cream (30% fat)

300g/10oz Ritter Sport Halb-Bitter Chocolate (3 100g square packages), chopped, or broken in sections (Baker’s Semi-Sweet will do)

3 tbsp. Amaretto di Sarrono liqueur

50g/2oz Biscotti Amaretti biscuits, crushed

Additional crushed biscuits as required

Put the biscotti in a plastic bag and crush with a rolling pin, plate or heavy glass.
Heat the cream in a pan (do not boil), remove from heat, add Chocolate and allow to heat, about 2 minutes. Stir until smooth, stir in amaretto crumbs.
Remove from heat, stir in Amaretto liqueur thoroughly and pour into bowl. Chill until firm (about 2 hours).
Moisten hands, take teaspoons-full of the chocolate mixture and form into balls. Roll the balls in the crumbs, crushing additional biscuits as necessary.

If preparing for a dessert, place on a plate. For gifts, wrap in foil.

Will keep for up to a week if stored in refrigerator, it is said. When fresh, they are creamy. As time passes, they become firmer. None have yet survived to spoil.

Adapted from: BBC Good Food Magazine, November, 1998

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