Though Celebration Generation only uses more traditional choices for our consumer truffles, we have developed a series of recipes using chocolate chips. Chocolate chips are a highly unusual medium for truffle making, but they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $4.00/30 truffles.
Using white chocolate chips to make truffles may not be traditional, but it is affordable, quick, and easy to do! The almonds and amaretto work well with the white chocolate - great payoff for little in cost and effort!
Course Dessert, Snack
Cuisine French, Gluten-free
Keyword almonds, amaretto, Candy, Candy Making, Chocolate, chocolate truffles, gluten-free, glutenfree, Romantic, The Spirited Baker Book, Truffles, White chocolate
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
Author Marie Porter
10ozWhite Chocolate Chips
3TbspAlmond Paste or Almond Butter
Finely Chopped Almonds
Place chocolate chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth.
Cover with plastic wrap, preferrably resting right on top of the surface – this prevents a skin from forming while it cools. s.
Chill in the fridge for at least an hour or two, until it’s pretty solid.
Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt
Roll them in the finely chopped almonds, store in an airtight container.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.