Amaretto Truffles

These amaretto truffles are my go-to “grown-up treat” when I want something rich, chocolatey, and just a little bit boozy. They taste like something straight out of a fancy chocolate shop, but they’re incredibly simple to make at home. Each bite is smooth, deeply chocolatey, and infused with just the right amount of almond liqueur. If you’re a fan of almond desserts, these chocolate amaretto balls are exactly what you want in your dessert rotation.

Boozy Chocolate Amaretto Balls

What I love most about these amaretto balls is how effortlessly they come together. All I have to do is melt, chill, and roll–zero advanced techniques required. Using a good-quality chocolate bar makes a huge difference in flavor and texture, and a splash of Amaretto (I usually reach for Disaronno) adds that warm, nutty almond finish. You can roll them in cocoa powder for the classic truffle look or coat them in finely chopped almonds for added crunch.

They’re also incredibly versatile. I love that I can make these amaretto chocolate truffles days ahead for a party, prep a batch for holiday gifting, or stash a few in the freezer so I always have a luxurious treat ready to go. They hold up beautifully in storage and feel special whether I serve them at a celebration or sneak one after the kids go to bed.

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5 from 2 votes

Amaretto Truffles Recipe

These amaretto truffles are the perfect mix of rich chocolate and warm almond liqueur. They’re easy to make, incredibly smooth, and ideal for gifting or serving at holiday parties.

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

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Equipment

• Kitchen Scale (optional)
• 1-Tablespoon Cookie Portion Scoop

Serves 15 truffles

1x2x3x

Ingredients

• ▢ 8 ounces chocolate finely chopped (2 bars)*
• ▢ ½ cup heavy whipping cream
• ▢ 1½ ounces Amaretto liqueur (1 shot)**
• ▢ 1 teaspoon pure vanilla extract
• ▢ ⅓ cup unsweetened cocoa powder
• ▢ ⅓ cup minced almonds

US Customary | Metric

Instructions

• Chop 8 ounces chocolate, add it to a medium sized heatproof bowl and set aside.
• In a small saucepan, bring ½ cup heavy whipping cream to a simmer, about 10 minutes, and immediately remove from heat.
• Pour the cream over the chocolate chips and whisk together until all the chocolate is melted.
• Mix in 1½ ounces Amaretto liqueur and 1 teaspoon pure vanilla extract and stir until everything is well combined and the mixture is smooth.
• Cover with plastic wrap and store in the fridge to cool for about 4 hours.
• After the mixture has chilled, use a cookie scoop to create 1-inch spheres.
• Roll the truffles in ⅓ cup unsweetened cocoa powder or ⅓ cup minced almonds and enjoy chilled.

Notes

*Use high-quality chocolate bars (not chips or melting wafers). I like semisweet, but dark also works for a deeper flavor. Don’t use milk chocolate, or the truffles will turn out too soft.

**For a less boozy version, reduce to just 1 tablespoon, or swap with 1 teaspoon of almond extract and 2 tablespoons of cream.

Tips:

• Chocolate should be finely chopped so the hot cream melts it evenly.
• If it doesn’t fully melt, microwave the bowl in 5-second bursts until smooth.
• Allow 4 hours for the truffle mixture to set. This will make them easier to roll into balls.
• I found that a cookie scoop was the easiest way to form the truffles and make them all the same size.
• If they’re too soft to scoop, pop the bowl in the freezer for 15 minutes.
• If they’re too firm, let the mixture rest at room temperature for 10-15 minutes before scooping. 
• Keep your hands cold while rolling the balls to prevent melting. Rinse under cold water and dry well.
• To make the minced almonds for the coating, I usually place sliced almonds in the food processor and pulse 10-15 times.
• Note that the alcohol does not cook out of these truffles, so they are for adults only.

Microwave Instructions: Add the chopped chocolate and cream to a microwave-safe bowl. Microwave for 30 seconds, stir, then heat in 15-second bursts, stirring after each, until smooth (about 1-1½ minutes total). Stir in the Amaretto and vanilla, then chill as directed.

Make-Ahead: You can prepare the ganache 2-3 days ahead and roll the day of serving.

Storage: Store amaretto truffles in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Nutrition Facts

Amaretto Truffles Recipe

Amount Per Serving (1 truffle)

Calories 131 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 9mg3%

Sodium 5mg0%

Potassium 99mg3%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 9g10%

Protein 2g4%

Vitamin A 117IU2%

Vitamin C 1mg1%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert, Snack

Cuisine: American

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How to Store and Freeze

These amaretto chocolate truffles will keep well in the refrigerator for up to 1 week in an airtight container. I like to put them in paper sweet wrappers to keep them separate, or you can layer them with parchment.

You can also freeze these truffles in an airtight container for up to 2 months. The color may change a little when thawed, but they will still be good to eat.