Chocolate-almond truffles in a sprinkle

Ingredients:

• 1 cup heavy cream
• 1 tbsp unsalted butter
• A pinch of coarse salt
• 360g of high-quality dark chocolate (52% cocoa content), coarsely chopped with a serrated knife
• 1/4 cup almond paste
• 0.5 tsp almond extract
• 0.5 tsp vanilla extract
• 1–2 cups crushed Amaretti cookies (see below) recipe), for sprinkling

Preparation:

1. Prepare the chocolate ganache:
   
   Place the cream, butter and salt in a small saucepan and bring to a simmer over medium heat.
2. Place the chocolate in a large bowl, pour the hot cream mixture over it, and let it sit until completely melted, about 10 minutes. Stir the chocolate and cream mixture with a whisk or silicone spatula until smooth. Add the almond paste, almond extract, and vanilla extract and stir until the ganache is smooth and glossy. Cover and refrigerate for at least 3 hours or overnight.
3. Line a baking sheet with parchment paper. Place crushed cookies in a shallow pan.
4. Roll the candies in cookie crumbs:
   
   Scoop 1 tablespoon of the set ganache, roll into balls, and roll in the crumbs. Place the truffles on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
   
   If you prepare in advance, wrap them tightly in plastic wrap, and freeze. The truffles can be made up to 2 weeks in advance. When ready to serve, let them come to room temperature, unwrapped, for about 20 minutes. Then unwrap and roll in the topping.