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Deliciously simple yet stunning truffles with a choice of various toppings and a decadent flavour – people will be hard pushed to know if they are homemade or professionally made!

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Truffles are one of the most indulgent treats you can buy, some places can charge a lot of money for them, yet they’re so easy to make at home! Also, they’re incredibly fun to make yourself – homemade goods always have that extra special touch. They are one of the types of treat that you can swap and change and create so many hundreds of types, exactly what you prefer, or exactly what your friend loves as a present maybe!

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I adore going into a chocolatiers and seeing the mounds of chocolates they have on offer, and all the truffles. It makes me want to try them all to see what I can experiment with next – even carrot cake truffles! These are a type I learnt when I was away in Devon yet I have adapted and changed the recipe to suit my families taste.

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You can change how you decorate them but I have tried to show that you can do whatever you want really and they will still look super good and classy, no matter what! These truffles will still taste incredible whatever you put on the top!

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This recipe makes a large amount of truffles  so you can easily half all of the ingredients to make less! If this flavour isn’t quite for you, I have loads of others on my website such as peppermint truffles or red velvet truffles which are insanely good!

Amaretti, Pistachio and Rum Truffles!

Deliciously simple yet stunning truffles with a choice of various toppings and a decadent flavour - people will be hard pushed to know if they are homemade or professionally made!
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Category: Sweets
Type: Truffles
Keyword: amaretti, Pistachio, Rum
Prep Time: 4 hours 20 minutes
Setting and Decorating Time: 2 hours 20 minutes
Servings: 25 truffles
Author: Jane's Patisserie

Ingredients

Truffles

  • 50 g unsalted butter
  • 325 g milk chocolate
  • 120 ml double cream
  • 30 ml dark rum
  • 100 g amaretti biscuits crushed
  • Salt
  • 50 g pistachios chopped

Decoration

  • Milk chocolate
  • White chocolate
  • Dark chocolate
  • Crushed nuts almonds and pistachios work well
  • Crushed amaretti biscuits
  • Freeze dried cranberries/raspberries

Instructions

  • Pour the double cream into a pan and heat until boiling, don't boil it for too long though - you can turn the heat off once it has boiled
  • Add the milk chocolate and mix until the chocolate has melted
  • Add the unsalted butter and do the same and then add the dark rum
  • If any of the ingredients haven't completely melted, you can gently heat the pan again, but ts important not to heat the mixture too harshly because it might split it or ruin the texture
  • Add the crushed amaretti biscuits and chopped pistachios and mix
  • Pour into a container and refrigerate until set (minimum 1 hour, preferably overnight)
  • Once set form into balls - for example, either use a melon baller, a cookie cutter or even just a spoon and your hands (be careful... you might get messy) and refrigerate/freeze again if the mixture has gone a bit soft.
  • Whilst they are hardening you can melt the other chocolates you are using to decorate either over a bain-marie or in the microwave
  • Simply coat the truffles in the chocolates you desire and sprinkle on a little something extra and leave to set!
  • ENJOY!

Notes

  • I find it easier to use a melon baller to shape the truffles as it can often make them just the right size - and also consistent.
  • I also find that if you use some scrunched up tin foil or some polystyrene and get some cocktail sticks, you can stick each of the truffles into the a stick, coat it in the chocolate and leave it in the polystyrene to drip off any excess chocolate and it saves you getting too messy!
  • If the melted chocolate is very hot and fresh, it might just melt the truffle mixture a bit so be careful!)
  • They make a delightful little gift for anyone - little jars make the perfect container for the truffles!

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

16 Comments

  1. Clare on December 16, 2020 at 8:06 am

    Hello, could i use amaretti liqueur instead of rum ?

    • Jane's Patisserie on December 16, 2020 at 8:29 am

      Yeah I’m sure that would be lovely!



  2. Helen Bray on November 1, 2020 at 11:06 am

    Can these be frozen?

  3. Rakhee on September 2, 2018 at 6:00 pm

    Hi! I wanted to make these as wedding favours for a friend, how long will they keep for once made?

    • Jane's Patisserie on September 2, 2018 at 7:00 pm

      I usually say two weeks as the cream is heated so makes it safe to store for longer! If its hot though, keep them in the fridge till the wedding day x



  4. silvia oterino eroles on May 23, 2018 at 10:41 am

    Hello from Barcelona! Do you temper chocolate so that they keep better?

    • Jane's Patisserie on May 23, 2018 at 8:12 pm

      I don’t personally bother for simple homemade truffles.



  5. cynthiamvoss on January 21, 2015 at 8:14 pm

    These look delicious and fun to make! Can you recommend what type of chocolate to start with? Is it a bar or those little discs that are made for melting down? (Or something else?)

    • Jane's Patisserie on January 21, 2015 at 8:16 pm

      Thank you so much!! Well i use chocolate discs as you say because i bought a bulk bag – but it would with anything really, as long as its of a decent quality 🙂 i used 33.6% milk chocolate, but you could just use a branded bar for example 🙂



    • cynthiamvoss on January 21, 2015 at 8:31 pm

      Sounds good, thanks!



    • Jane's Patisserie on January 22, 2015 at 8:32 am

      It’s okay!! Let me know how they go 🙂



  6. jonnyd2509 on January 21, 2015 at 1:20 pm

    The pictures are incredible. Great work!

    • janespatisserie on January 21, 2015 at 3:49 pm

      Thank you!! I’m only an amateur photographer trying my best! Haha 🙂



    • Elliekate on May 18, 2020 at 9:43 am

      Hi, what else would I be able to use instead of pistachios?



    • Jane's Patisserie on May 18, 2020 at 11:09 am

      You could use any sort of nut or biscuit!



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