National Coffee Week: Truffle and Amaretti Slice Recipe
Coffee is just one of the things that gets Brits through their day and the great news is that it’s really versatile.
You can use it in plenty of recipes and this truffle and amaretti slice recipe from DeLonghi is just one of them that you can try out at home.
Here’s what you’ll need and how to do it, enjoy!
Truffle and Amaretti Slice
Serves: 8
Times: 20 minutes to make, plus 6-8 hours chilling
Ingredients:
A little butter, for greasing
3 tbsp liquid glucose
450ml double cream
160g soft amaretti biscuits
300g plain chocolate, at least 70 per cent cocoa solids
5-6 tbsp freshly made strong espresso coffee, cooled
Method:
1. Grease and line a 1kg loaf tin with a little butter and baking paper or cling film. Put the amaretti biscuits into a food processor and whizz until they resemble breadcrumbs. Place half of the biscuits into the base of the tin.
2. Melt the chocolate and glucose in a bowl over a pan of simmering water, until melted. Set aside to cool a little.
3. In a separate bowl, whisk the cream until just starting to thicken. Fold half the cream into the chocolate mixture until evenly mixed.
4. Fold in the cooled coffee and the remaining cream. Spoon half the chocolate mixture onto the crushed biscuits.
5. Next, spoon over the remaining chocolate mixture, smoothing the surface with a palette knife. Chill for 6-8 hours until set.
6. To serve, carefully invert onto a serving plate and discard the baking paper or cling film. Cut into slices and serve with an espresso coffee.
TIP: Try folding in some dried cherries or chopped almonds with the coffee and the remaining cream at step 4. Ginger also works well with this recipe, so for another variation, try using ginger snaps instead of the amaretti biscuits fold in a little chopped stem ginger with the coffee and the remaining cream, at step 4.
Tagged in Baking cooking tips Recipes Food & Drink Coffee