These Amaretto and Black Pepper truffles were born out of pure procrastination. I was meant to be helping with painting skirting boards but was trying to find anything other than exactly that to do. Hence, I made truffles.

The process went as follows:

We definitely need cake to fuel our D.I.Y’ing
What can I bake?
We have no eggs!
We do have chocolate though…
Truffles it is
Oh look, I have run out of time for D.I.Y. Whoops
Mmmm truffles

150g milk chocolate
50g plain chocolate
14g butter
2 tbsp Amaretto
Black pepper

Melt the chocolate in a bowl over a bain marie. Take off the heat and add the butter. Stir until the butter is completely melted also. Add the Amaretto and a generous pinch of black pepper. Stir well and leave to cool. Once the mixture has cooled you can scoop out small chunks and roll them into balls.

I purposely left out adding in any more sugar as there was plenty in the chocolate anyway, and the Amaretto had enough sweetness to ensure the truffles were not bitter.

I decorated mine by rolling in cacao powder and topping each one with a flake of almond to compliment the chosen liqueur and a piece of chopped dried cranberry. You could really finish them however you want. I also left the finished truffles out for an hour to dry out a little bit so they were easier to pick up and eat.