*This post may contain affiliate links. Please see my disclosure for more details!*
Deliciously simple yet stunning amaretti, rum and pistachio truffles with a choice of various toppings and a decadent flavour!
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!
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.
Amaretti, rum and pistachio truffles
Amaretti, pistachio and rum together is a great combination as you have a chocolatey, slightly boozy truffle with the added texture of the amaretti biscuits and pistachios – they feel so decadent when you eat them! On one hand you want to savour them but on the other hand (which is always me) you cant get enough and must try all the toppings and before you know it, I’m making another batch!
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!
I like to keep things simple with my truffle decoration as the filling is the hero for me! I coat mine in dark chocolate, drizzle a little milk chocolate on the top and then add a little crunch of either crushed nuts or some more of the crushed amaretti biscuits. As always, you can change the decoration however you wish – maybe add some freeze dried raspberries as a topping or even some chopped dried fruit would be delicious!
Tips and tricks!
This recipe makes a large amount of truffles so you can easily half all of the ingredients to make less! I tend to make a full batch as they go down so well at family gatherings or when my friends visit – I’ve never had a reason to make a smaller batch! 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!
These guys will keep for 2 weeks and I personally keep mine in the fridge once made as I love a cold truffle straight from the fridge. They can also be frozen! This has been a handy trick for lots of people as this amaretti, rum and pistachio truffle recipe has been so popular for wedding favours!
I use a melon baller to keep my truffles the same size and consistent – they always come out the perfect size as you don’t want a truffle that is too big. Slightly smaller makes the flavour more potent in my opinion! I also use a truffle tool kit to ‘dunk’ my truffles which helps with mess and consistency massively! Had fun with this recipe – enjoy!
Amaretti, Pistachio and Rum Truffles!
- 50 g unsalted butter
- 325 g milk chocolate
- 120 ml double cream
- 30 ml dark rum
- 100 g amaretti biscuits crushed
- 50 g pistachios chopped
- 50 g milk chocolate
- 300 g dark chocolate
- Crushed nuts almonds and pistachios work well
- Crushed amaretti biscuits
- 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!
- 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!
Find my other Recipes on my Recipes Page!
© 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.