The Ultimate Ultratruffle
Truffles featuring almond coconut nut butter, Amarena cherries, and dark chocolate
Equipment
- Wax paper
Ingredients
- 1/3 cup Chocolate Macaroon Almond Nut Butter or nut butter of choice
- 1 cup dark or semi-sweet chocolate chips divided
- 2 tsp olive oil
- 3 heaping tsp Amarena cherries in syrup reserve additional cherries and syrup for serving
- 1 pinch sea salt
Instructions
- Add the nut butter, 3 tbsp of Amarena cherries in syrup, and the sea salt to a shallow bowl.
- In a microwave safe bowl or a double boiler melt 1/3 cup of chocolate chips with 1 tsp of olive oil.
- Stir the melted chocolate into the nut butter mixture.
- Refrigerate or freeze chocolate nut butter mixture for 10 minutes or until it is firm enough to easily roll into balls.
- Remove from refrigerator or freezer and roll into 8 truffle balls and place back in the refrigerator while you melt additional chocolate.
- Line a plate with wax paper.
- Melt the remaining chocolate chips and olive oil.
- Dip each truffle ball into the melted and chocolate and place on wax paper.
- Refrigerate or freeze until chocolate is set (about 30 minutes).
- For serving, garnish each plate with cherries and syrup.