These Truffles are SO easy and SO delicious that you may not ever need to visit Hotel Chocolat again!
The luxurious combination of smooth cognac and almondy amaretti biscuits is a Christmas in a mouthful.
Special enough to give as a gift... Moreish enough to keep for oneself...
Well it is Christmas...
Super Easy Recipe Instructions - Makes about 40
60g Unsalted Butter
250g 70% Dark Chocolate
125g Double Cream
2 tbsp Cognac/Brandy/Dark Rum
150g Amaretti biscuits, crushed. (Retain a little for decorating)
Super Fun Decorating Bit
40 x cocktail sticks, plus half an apple/grapefruit, cut side down on a plate to stick in to,
100g each of Milk and White Chocolate - melted
10g approx Amaretti Crumbs (in a ramekin)
And anything else you'd like to use to decorate; Cocoa powder; nibbed hazelnuts; a few strands of coconut; freeze dried fruit powder... Experiment! It's the only way to find new flavour combinations.
Who can resist buttery, crisp pastry, filled with soft and scented vine fruits, all served up with a good dollop of clotted cream..? Not ME!
And really, why would I want to?
A Potted History of the Pie...
Mince pies have been around since the 13th century, when European Crusaders returned from the Middle Eastern with the recipe, originally containing minced meat, fruit and spices... 13 ingredients in total, said to represent Christ and the 12 apostles.
Fortunately, someone along the way thought it might be better without the meat! So we have today the utterly indulgent Christmas treat that we know and love.
For the Mincemeat
I use Delia Smith's Mincemeat recipe - good ol' Delia - but I substitute the suet with with same amount of butter; a) Because its tastes nicer, and b) Because means its vegetarian friendly.
When I come to make a batch of mince pies (x12) I take 400g and add to it;
For the Pastry
Don't they look pretty!
A Little Note...
You will have some pastry left over...
Make a simple Individual Apple Tart with the other half of the chopped apple.
Slice it thinly, place in layers on the pastry and sprinkle with sugar and nutmeg.
Bake 20 mins.
Tis the Season to be Jolly
Tra la la lala,
La la la la...
In addition to