Pin it
Every year on Valentine's, I get a kick out of making something sweet right from the heart, and in my opinion, nothing beats homemade chocolate truffles. After lots of taste tests, my favorite mix is rich dark chocolate with a splash of amaretto and a lovely layer of pink beetroot dust on top. The second you pop one of these in your mouth, you'll see why my friends beg for them every February.
Why You'll Love These Truffles
The magic here is all about balancing that deep chocolate flavor with the gentle nuttiness of amaretto. And that blush pink shell isn't just a showstopper — the little earthy twist goes perfectly with the chocolate. I can't help but smile seeing folks light up once they find out I made these fancy bites myself.
Grab These Ingredients
- For the Coating:
- 3 tablespoons beetroot powder (dried)
- You could use almonds, coconut, or cocoa powder instead
- For the Ganache:
- 1/4 teaspoon sea salt
- 200g dark chocolate (go for 70% cocoa if you can), chop it up small
- 2 tablespoons of unsalted butter, let it soften first
- 2 tablespoons amaretto liqueur
- 100ml heavy cream
- Gear You'll Need:
- Baking paper
- Mixing bowl that can take heat
- Little scoop or teaspoon for portioning
- Small pan for heating
Let's Whip Up Something Lovely
- Add the Finishing Touch
- Take your cold truffles and roll them gently in your favorite coating. That beetroot powder gives the prettiest, dreamiest pink hue you could want for Valentine's.
- Shape the Truffles
- Once chilled, scoop bits and roll them into balls with quick hands. They're sticky, so chill them again for about half an hour to make handling easier. No time to dawdle—your warm hands can melt them fast.
- Chill and Wait
- Toss the covered ganache in the fridge for 2 to 3 hours (or leave overnight if you've got time). The firmer it is, the simpler everything gets later.
- Make Silky Ganache
- Chop your chocolate, then warm up the cream till it's just steaming around the sides (don't boil it). Pour it over the chocolate, wait 2 minutes, then mix in your butter, amaretto, and salt till smooth.
My Go-To Tricks
Got cold fingers? That's awesome for rolling—just run your hands under cold water then dry off before you start. If the ganache gets sticky or soft, stick it back in the fridge for a bit. For extra-round truffles, roll them once, chill, then roll again for a smooth finish. And seriously, don't skimp on chocolate quality — it's the key to amazing flavor.
Pin it
Change Things Up
I sometimes go for Frangelico instead of amaretto and roll them in hazelnut pieces for a nutty spin. Raspberry liqueur and freeze-dried raspberry powder are awesome for a berry vibe, too. If you want to skip the booze, a splash of almond extract works great. And if you really want to impress, dust the pink coating with a bit of edible gold for some sparkle.
Box Them Up for Gifting
These treats look their best when packed up cute. I tuck them in little papers inside small boxes lined with tissue. Toss in a handwritten note and maybe some dried rose petals to make it feel extra sweet. If you keep them cold, they're good for about seven days—but honestly, they don't usually stick around that long.
Frequently Asked Questions
- → Do I have to use beet powder?
Try using ground freeze-dried raspberries for color. Just toss in some powdered sugar since raspberries are pretty tart.
- → Best milk to use?
Coconut cream makes them super creamy. You can use regular milk with some fat, but coconut cream wins for texture.
- → How long stay fresh?
Pop them in the fridge—they’ll be good for a week. Grab them out about ten minutes before eating so they melt in your mouth.
- → How do I skip the booze?
Just swap the amaretto for a dash or two of almond extract. That stuff’s powerful, so go easy at first.
- → Why does my chocolate get lumpy?
Melt it slow and keep water away. Even a single drop will make the chocolate thick and weird.
Conclusion
These little chocolate bites pack in amaretto liqueur and a pretty coating of beet powder, making them great when you want to celebrate or share something sweet.