Amaretto Triangles
A recipe for Amaretto Triangles from the cookbook, Austrian Desserts! Rich amaretto ganache squares are coated in two types of chocolate.
Servings 8 Servings
Ingredients
Amaretto Ganache:
- 5.5 ounces (150 grams) milk couverture chocolate
- 5.5 ounces (150 grams) dark couverture chocolate
- 1/3 cup (80 milliliters) heavy cream
- 2 teaspoons (10 grams) unsalted butter
- 1/3 cup (80 milliliters) Amaretto
Coating:
- 5.5 ounce (150 grams) milk coverture chocolate
- Dark couverture chocolate for drizzling
Instructions
To make the Amaretto Ganache:
- In a bain-marie, double boiler, melt the milk and dark chocolates until smooth.
- Add the cream and butter, then mix until smooth.
- Add the amaretto and homogenize with an immersion blender. Allow to cool slightly.
To assemble:
- Line a baking sheet with parchment and spread the amaretto ganache over the top in about a 3 1/2 x 8 inch (9 x 20 centimeter) rectangle.
- Refrigerate overnight.
- Cut the chilled ganache into even triangles.
- Melt the milk chocolate in a bain-marie and coat the triangles thoroughly using a fork. Allow the excess to drip off and place on a parchment-lined baking sheet. Repeat with remaining triangles.
- Melt the dark chocolate and transfer to a piping bag with a fine tip or a parchment paper cone to drizzle thin lines across the milk chocolate covered triangles.
- Allow to set before serving. Store in an airtight container in the refrigerator.