ThisÂ post was made in partnership with The House of Angostura. Recipe and ideas are my own.
This past holiday season I discovered the insanely delicious and ridiculously easy recipe that is the chocolate tart. Folks, if you can melt some chocolate in a bowl, stay with me here because it’s about to get even better.
Add amaro to that chocolate and BOOM: adult dessert nirvana.
Why am I using so many superlatives here? Because I feel like I stumbled upon a recipe that really isÂ that easy andÂ that tasty. And the best part is that this recipe is easily adaptable too.
Showing up a Valentine’s Day with a giant chocolate tart might be OK, but it’s not the norm. No one wants to stare down at an empty pie tin knowing how much damage they’ve done. They want vague numbers, they want… chocolate truffles.
How many truffles did you start with? Who cares! They’re all gone, but you swear you only ate a couple. Truffles are magic like that. And they’re even more magical with the addition of booze.
Today we’re showing you all another way to incorporate some boozy goodness into your food with this Angostura Amaro Chocolate Truffles recipe. They require a little more work than a tart, but handing over a box of handmade truffles to someoneÂ shows how much you care about them.
We teamed up with Angostura this month to highlight cool ways you can use their products in your food and as well as drinks. For the truffles, we paired the chocolate with their Amaro di Angostura. The amaro has a sweet and slightly spiced flavor profile that isn’t too heavy on the bitter. It adds a nice richness to the chocolate but doesn’t overpower it. We think you’ll like them a whole lot!
Ready to roll? Let’s make some truffles!
227 g (8 ounces) 64% chocolate, finely chopped
80 ml (â…“ cup) heavy cream
30 ml (1 ounce) Amaro diÂ Angostura
Pinch cayenne pepper (optional)
Cocoa powder for dusting
In a double boiler set to a simmer, add chopped chocolate and pour cream over the top. Stir constantly to combine until glossy and no chocolate chunks remain. Whisk in Amaro diÂ Angostura and cayenne pepper if using. Refrigerate for at least two hours, and up to overnight. Once firm, scoop out desired truffle size and roll into a ball. Roll in cocoa powder. Truffles will last, refrigerated, up to 2 months.
If youâ€™d like to learn more about Angostura and their products, please visit them atÂ www.angostura.com
They look so inviting…I’ll have to try this receipe with Gin as well