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Archive for Cookie spreads

Chocolate Hazelnut Tart

Watch our crafty Chef Barbara make adorable heart-shaped chocolate covered pretzels in our newest video!

If you’re having a party or guests anytime soon, then you’re going to love this recipe. Our easy to make yet deliciously indulgent Chocolate Dipped Cookie Spread Pretzels are perfect finger food. And with a variety of cookie spreads available and choices of white and dark chocolate for dipping, you can easily cater to any taste!

How do you make these miracle snacks? We’re glad you asked! Set some small pretzels on a cookie sheet. Fill the holes with the Amoretti Cookie Spread of your choice. We have flavors such as biscotti, chocolate and peppermint, cookies and cream, gingerbread, graham cracker, and more, so you can really get creative! Freeze these pretzels for at least three hours. Then temper white or dark chocolate and dip the frozen, filled pretzels in it. Set them on a sheet pan lined with parchment paper. Let the dipped pretzels set for about an hour in a cool place. And you’re all finished!
So throw some of these yummy pretzel treats together and watch them disappear!

Ingredients

Directions

    1. Place small pretzels on a cookie sheet lined with parchment paper.
    2. Fill the holes with Amoretti Cookie Spread.
    3. Freeze for at least 3 hours or overnight.
    4. Temper white or dark chocolate and dip the frozen, filled pretzels and set on a sheet pan lined with parchment paper.
    5. Let chocolate pretzels set for an hour in a cool place.

Chocolate Easter Cake Pops

Monday, April 4th, 2016
Amoretti Easter Cake Pops

Make your Easter even more sweeter and creative by trying this recipe!

Ingredients

Directions

    1. Bake cake per instructions on box.
    2. Cool completely, wrap and refrigerate overnight.
    3. If using a round cake pan, cut cake in half, as though you were layering the cake.
    4. Wrap one layer and freeze for later use.
    5. Crumble half of the cake into a bowl, using your hands, until it is finely crumbed.
    6. Making the chocolate ganache: Heat cream to boiling and pour over chopped chocolate. Let sit for about one minute before mixing until thoroughly combined.
    7. Add the chocolate ganache and Amoretti Cookies and Cream Cookie Spread to the cake crumbs a little at a time, starting with ⅛ cup each.
    8. Mix until it comes together like a dough. You want the cake to stick together so it will stay on the stick later, but not be too mushy. Keep testing it as you go.
    9. For typical cake pops with sticks, roll out little balls of the mix in your hands and place on a sheet pan.
    10. For cake pops that look like eggs, form some of the pops like small eggs. Chill for two hours or overnight.
    11. Melt white chocolate ganache slowly.
    12. For cake pops on sticks: Dip a popsicle stick into the white chocolate ganache about ½”.
    13. Push the stick into the cold cake pop and lay it on the sheet pan.
    14. Chill cake pops with sticks for 30 minutes.
    15. Melt white chocolate ganache again slowly and dip the cake pops on sticks into it.
    16. Let excess ganache drip and gently tap the stick on your hand, so as not to dislodge it from the stick.
    17. Push the stick into the Styrofoam block to dry.
    18. Sprinkle with any decorations you choose. Red sugar, blue sugar, sprinkles, or crushed nuts.
    19. Drizzle with dark chocolate or color white chocolate and drizzle over top of cake pop.
    20. For cake pops resembling eggs: place the chilled “eggs” on a rack that is on a sheet pan or over parchment paper to catch drips of white chocolate ganache.
    21. Pour melted white chocolate ganache over each “egg” and gently run an offset spatula under each one, to remove excess ganache.
    22. Chill for about 20 min. and then glaze again with the melted ganache, running the spatula under each “egg” once again.
    23. Chill another 20 min. and remove “eggs” gently from rack onto a piece of parchment.
    24. Melt white chocolate very slowly. Pour ¼ cup into 4 separate small bowls, adding one drop of desired color into each bowl and mixing.
    25. Make 4 small cornets with parchment paper, or use plastic baggies for each color. A very small tip can be cut in the corner of each baggie, for piping designs.
    26. Stripe lines of color on each “egg”, draw flowers, or whatever suits your fancy!
    27. The parchment cornets can be warmed in microwave as they will harden after a few minutes.
    28. Don’t warm more than 10 seconds at a time, checking that the chocolate is soft again.
    29. Use offset spatula to move “eggs” as the warmth of your hands will melt the ganache as you touch it.
    30. Enjoy and HAPPY EASTER!!