Amaretto Truffle Torte Bites

AuthorBobCategory, , DifficultyIntermediate

A rich chocolate ganache topped with an Amaretti biscuit. Petit Fours that melt in the mouth. A delight for chocoholics! This recipe can be made 24hours in advance.

truffle torte bites

Yields1 Serving
Prep Time40 minsTotal Time40 mins

 450 g Plain Chocolate
 4 tbsp Golden Syrup
 5 tbsp Amaretto Liqueur
 75 g Amaretti Biscuits (crisp ones)
 600 ml Double Cream
 2 tbsp Icing Sugar
 Amaretti Biscuits (for garnish)

1

Break the chocolate into small pieces & place in a bowl with the syrup & liqueur. Set the bowl over a pan of barely simmering water until it melts.

2

In the meantime, crush the 75g of biscuits to a crumb.

3

Stir the chocolate mixture until smooth, add the crumbed biscuits, & allow to cool. It should feel smooth & just warm.

4

In a separate bowl, whip the cream until it thickens & holds it shape. Gently fold it into the chocolate mixture & then spoon into petit four cases.

5

To garnish, place biscuits on top of petit fours. Leave to set in the fridge.

6

To serve, dust the petit fours with icing sugar.

Ingredients

 450 g Plain Chocolate
 4 tbsp Golden Syrup
 5 tbsp Amaretto Liqueur
 75 g Amaretti Biscuits (crisp ones)
 600 ml Double Cream
 2 tbsp Icing Sugar
 Amaretti Biscuits (for garnish)

Directions

1

Break the chocolate into small pieces & place in a bowl with the syrup & liqueur. Set the bowl over a pan of barely simmering water until it melts.

2

In the meantime, crush the 75g of biscuits to a crumb.

3

Stir the chocolate mixture until smooth, add the crumbed biscuits, & allow to cool. It should feel smooth & just warm.

4

In a separate bowl, whip the cream until it thickens & holds it shape. Gently fold it into the chocolate mixture & then spoon into petit four cases.

5

To garnish, place biscuits on top of petit fours. Leave to set in the fridge.

6

To serve, dust the petit fours with icing sugar.

Amaretto Truffle Torte Bites

Leave a Reply

Your email address will not be published. Required fields are marked *