Pin it
Every Valentine's Day I love creating something special that speaks straight to the heart and nothing says romance quite like handmade chocolate truffles. After countless experiments I discovered this magical combination of dark chocolate and amaretto topped with that stunning pink beetroot coating. The moment these beauties melt on your tongue you'll understand why they've become my signature Valentine's gift.
What Makes These Truffles Special
The secret to these truffles lies in that perfect balance between rich chocolate and subtle almond notes from the amaretto. That blush pink coating isn't just pretty it adds a subtle earthiness that complements the chocolate beautifully. I love watching people's faces light up when they realize these elegant treats are homemade with love.
What You'll Need
- For the Ganache:
- 200g dark chocolate (70% cocoa), finely chopped
- 100ml heavy cream
- 2 tablespoons unsalted butter, softened
- 2 tablespoons amaretto liqueur
- 1/4 teaspoon sea salt
- For Coating:
- 3 tablespoons dried beetroot powder
- Alternative coatings (cocoa, almonds, coconut)
- Equipment:
- Heatproof bowl
- Small saucepan
- Parchment paper
- Small cookie scoop or teaspoon
Let's Make Something Sweet
- Create the Perfect Ganache
- Start by chopping your chocolate really fine it'll melt more evenly. Heat that cream just until tiny bubbles form around the edges don't let it boil. Pour over chocolate let it sit patiently for 2 minutes. Add butter amaretto and salt then stir until silky smooth.
- The Waiting Game
- Cover and refrigerate until firm enough to scoop about 2-3 hours. I sometimes leave it overnight when planning ahead. The firmer it is the easier to work with.
- Rolling Time
- Scoop small portions and quickly roll between your palms. Pop them back in the fridge for 30 minutes to firm up again. Work fast here warm hands are your enemy.
- The Final Touch
- Roll each chilled truffle in your chosen coating. The beetroot powder creates that gorgeous pink blush perfect for Valentine's Day.
My Best Tips
Cold hands make better truffles run them under cold water then dry well before rolling. If your ganache gets too soft pop it back in the fridge for a few minutes. Want perfectly round truffles? Roll them twice the first rough roll then chill again before the final shaping. And always always use good quality chocolate it really makes a difference.
Pin it
Make Them Your Own
Sometimes I swap out the amaretto for Frangelico and coat them in crushed hazelnuts. For a fruity twist try raspberry liqueur with freeze-dried raspberry powder coating. Making them alcohol-free? Pure almond extract works beautifully. Want them extra special? Sprinkle a tiny bit of edible gold dust over the pink coating for a magical shimmer.
Gifting Your Truffles
These little gems deserve beautiful presentation. I line small boxes with tissue paper and place each truffle in a pretty paper cup. Add a handwritten note and maybe some dried rose petals between the truffles. Keep them refrigerated until just before gifting they'll stay perfect for about a week though they rarely last that long.
Frequently Asked Questions
- → Can I skip the beetroot powder?
Try ground freeze-dried raspberries instead. They'll give you that pretty red color, just mix with some powdered sugar since they're tart.
- → Which milk works best?
Coconut cream makes the creamiest truffles. Regular milk works too, but pick one with good fat content for best results.
- → How long do these keep?
Store in the fridge for up to a week. Let them sit out about 10 minutes before eating for the best texture.
- → Can I make them alcohol-free?
Skip the amaretto and add a bit of almond extract instead. Start with just a few drops - it's strong stuff.
- → Why won't my chocolate melt smooth?
Use gentle heat and don't let any water get in the bowl. One drop of water can make chocolate seize up.
Conclusion
A decadent chocolate truffle recipe featuring amaretto liqueur and a unique beetroot powder coating, perfect for special occasions and romantic celebrations.