Chocolate and amaretto truffles

makes 12 truffles 220g dark

● chocolate, finely chopped 120g double

● cream 90g unsalted butter, cut into small

● cubes at room temperature 1 tsp almond

● extract 2 tbsp amaretto 1 pinch of Maldon

● ● salt Coatings: finely chopped pistachios,

● desiccated coconut, cocoa powder

1. Place the chocolate in a large heatproof bowl. Put the cream into a saucepan and heat until just boiling, then remove from the heat and pour over the chocolate.

2. Allow it to sit for a few minutes before whisking until smooth. Add the butter, almond extract, amaretto and a pinch of salt, then whisk again until smooth.

3. Transfer to a shallow tin and allow to cool at room temperature before putting in the fridge for 2 hours to firm up.

4. When cooled, roll the ganache truffles in your hands into balls. Keep the balls in the fridge while you do the rest. Then roll the truffles in either desiccated coconut, finely chopped pistachios or cocoa powder before serving.

For more information and recipes, see maldonsalt.com