Ingredients (Yields 15 Truffles)
180g white chocolate
60ml double cream
2 teaspoons Disaronnu (or amaretto or other almond liquer)
180g dark or milk chocolate
Step 1: Prepare the White Chocolate
Start by heating the double cream. (This can be done directly in a saucepan but I prefer to put the cream into a heatproof, pyrex, bowl over a saucepan with water in, ensuring the water is not touching the bowl. This reduces the chance of overheating the chocolate).
When the cream is near boiling point, remove from the heat and leave to cool slightly.
Add the Disarronu and stir in.
Break the white chocolate into pieces and add this, stirring until it melts.
The mixture may curdle and separate. Persevere with mixing it, quite vigorously, I promise it will coalesce.
Leave the mixture to chill in the fridge until not quite solid - about half an hour.
Step 2: Shape the Chocolates
Place some greaseproof paper onto a baking tray or similar.
Spoon out some of the white chocolate mixture and mould it with your hands (scrupulously clean hands or wear plastic gloves) into a ball shape about the size of a walnut.
If your mixture has set too hard you could leave it out of the fridge to warm up a bit, or if you can manage to spoon some out, the heat from your hands should melt it enough to mould it into shape.
Place your balls of white chocolate onto the greaseproof paper/tray and put in the fridge to reset.
Step 3: Melt the Dark Chocolate
Break up the dark or milk chocolate and melt it - either in a heatproof bowl over a saucepan of water or in a microwave. I am always cautious and use the hot water technique as I have killed too much chocolate in the microwave in my lifetime.
Step 4: Dip the Truffles
When the chocolate is completely melted remove the white chocolates from the fridge.
Place each truffle, one at a time, into the dark chocolate with a spoon.
When thoroughly coated (be quite quick about it as they will start to melt) spoon it out and tip back onto the greaseproof paper.
Any excess chocolate will pool around the bottom of the truffle and set. I quite like the rustic look of this, if you don't you will need to shake as much chocolate off as you can before you place the truffle onto the greaseproof paper.
Place one or two flaked almonds on top of the truffle before the chocolate sets.
When all chocolates are coated and topped with almond put back in the fridge to set for a final time.
Package up in a bag or box with pretty ribbon, or just eat them.