Amaretti, Pistachio & Rum Truffles

Truffles are one of the most indulgent treats you can buy, some places can charge a lot of money for them, yet they’re so easy to make at home! Also, they’re incredibly fun to make yourself – homemade goods always have that extra special touch. They are one of the types of treat that you can swap and change and create so many hundreds of types, exactly what you prefer, or exactly what your friend loves as a present maybe!

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I adore going into a Chocolatiers and seeing the mounds of chocolates they have on offer, and all the truffles. It makes me want to try them all to see what I can experiment with next – even carrot cake truffles! These are a type I learnt when I was away in Devon yet I have adapted and changed the recipe to suit my families taste.

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You can change how you decorate them but I have tried to show that you can do whatever you want really and they will still look super good and classy, no matter what!

This recipe makes a large amount of truffles – roughly 25 – so you can easily half all of the ingredients to make less!

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Ingredients

Truffle Mix
– 50g butter
– 325g milk chocolate
– 120g/ml double cream
– 30ml Dark rum
– 100g amaretti biscuits (crushed)
– Salt
– 50g chopped pistachios

To Decorate
– Milk chocolate
– White Chocolate
– Dark Chocolate
– Crushed nuts eg almonds/pistachios
– Crushed amaretti biscuits
– Freeze dried cranberries/raspberries

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Method

1) Pour the cream into a pan and heat until boiling, don’t boil it for too long though – you can turn the heat off once it has boiled.

2) Add the chocolate and mix until the chocolate has melted, then add the butter and do the same, and then the rum.

3) If any of the ingredients haven’t completely melted, you can gently heat the pan again, but ts important not to heat the mixture too harshly because it might split it or ruin the texture.

4) Add the crushed amaretti biscuits and chopped pistachios and mix

5) Pour into a container and refrigerate until set (minimum 1 hour, preferably overnight)

6) Once set form into balls – either use a melon baller for example, a cookie dropper, or even just a spoon and your hands (be careful… you might get messy) and refrigerate/freeze again if the mixture has gone a bit soft.

7) Whilst they are hardening you can melt the other chocolates you are using to decorate either over a bain-marie or in the microwave!

8) Simply coat the truffles in the chocolates you desire and sprinkle on a lil’ something extra and leave to set!

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Tips and Ideas 

I find it easier to use a melon baller to shape the truffles as it can often make them just the right size – and also consistent.

I also find that if you use some scrunched up tin foil or some polystyrene and get some cocktail sticks, you can stick each of the truffles into the a stick, coat it in the chocolate and leave it in the polystyrene to drip off any excess chocolate and it saves you getting too messy!

(However, if the melted chocolate is very hot and fresh, it might just melt the truffle mixture a bit so be careful!)

They make a delightful little gift for anyone – little jars make the perfect container for the truffles!

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ENJOY!

P.s. They are very moreish – try not to eat them all to yourself, you might get stomach ache.

You can find me on Instagram as @janespatisserie, Facebook as Jane’s Patisserie, Pinterest as janespatisserie and my new Twitter @janespatisserie.

J x

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