Chocolate Truffles

1. 1

   In a small, heavy saucepan bring the heavy whipping cream and amaretto to a simmer, scraping down the sides of the pan with a rubber spatula every few minutes.

2. 2

   Place the chocolate in a separate bowl, then pour the cream mixture over the chocolate. Add the vanilla and allow to stand for a few minutes before stirring smooth.

3. 3

   Allow to cool, then place the chocolate in the refrigerator for two hours. After two hours, remove and use a teaspoon to roll out balls of the chocolate. Roll in your hands quickly, and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4. 4

   When the chocolate balls are done, place the chocolate chips into a microwave-safe bowl and microwave until melted, stopping and stirring every 30 seconds. Once the chocolate is melted and smooth, remove from the microwave and stir in the crushed Rice Krispies.

5. 5

   Remove the chocolate ganache from the fridge and roll the balls in the melted chocolate one at a time before placing back on the baking sheet. Once all the ganache is covered, place in the refrigerator again and chill until the chocolate hardens.

* Per serving · 4 servings · Values may vary.

No additional tips available.