Makes about 15 truffles
Total time (mostly refrigeration):
These truffles are luscious; they’re smooth, rich, and have the perfect amount of flavor thanks to the small addition of sea salt and amaretto liqueur. Admittedly, they’re a bit messy to make but they come together in a pinch. As we all know– chocolate melts, so be sure to work in a cool environment and work as quickly as you can, especially if you’ve hot hands (Tip: run your hands under cold running water for a few seconds, then dry them off, before working with the truffles).
A bit on the chocolate: For the dark chocolate, I like to stick to a cacao content of 54% to 65%. If you’d like truffles that are less rich, feel free to substitute between 1.5 oz (43 g) and 2 oz (57 g) of milk chocolate for the dark chocolate.
On the golden syrup: I find that adding a bit of golden syrup to the mixture keeps the truffles nice and smooth in texture; if you don’t have golden syrup on hand, feel free to use mild honey, light agave nectar, or light corn syrup– they all work great.
On the flavoring: If you don’t have amaretto or would rather use another flavoring, you can go for that (raspberry or cherry liqueur would be lovely here!) or use vanilla extract or almond extract, instead; I’ve cut down on the amount called for in the latter because it tends to be pretty strong. Feel free to use any other of your other favorite extracts that go well with chocolate; this recipe is a good base for any of your favorite chocolate flavor-parings.
6 oz / 170 g dark chocolate, roughly chopped (refer to headnotes)
1/3 cup / 80ml heavy (whipping) cream
1 Tablespoon / 14 g unsalted butter
Pinch fine grain sea salt
1 1/2 teaspoons golden syrup (refer to headnotes)
1 teaspoon amaretto liqueur / pure vanilla extract, or 3/4 teaspoon almond extract
3 tablespoons / 25 g shredded / desiccated coconut
3 tablespoons / 25 g dry roasted shelled pistachio nuts, finely chopped
3 tablespoons/ 20 g natural unsweetened cocoa powder
Transfer the chocolate mixture into a clean, 8-inch / 20-cm square baking pan. Refrigerate the pan of truffle filling, uncovered, until firm, about 45 minutes.
Line a serving plate or rimmed baking sheet with parchment or wax paper, and set aside.
Place the shredded coconut, pistachio nuts, and cocoa powder in mouds on a large piece of parchment or wax paper (alternatively, you can use three shallow bowls). Scoop a heaping teaspoon-sized portion of the chocolate mixture and form into a rough round with your hands. Roll round in desired coating, pressing in and covering completely, making sure to shake of any excess. Repeat the process with the rest of the chocolate mixture, being sure to place the coated truffles on the prepared place/ baking sheet. Once done, chill the truffles until set, about 30 minutes, before eating.
The truffles will keep in an airtight container in the refrigerator, for up to 2 weeks. Bring truffles to room temperature right before serving.