My Amaretto truffles are the boozy treat you need to close out a happening holiday party. I always wait until the kids are in bed to pull out these bad boys, and all the adults in my family look forward to them every year. The best part is that they’re super simple to make– just melt, chill, roll, and decorate! I hope you love them as much as I do.
Amaretto Truffles Recipe
I can not wait for you guys to try these decadent truffles! They are so rich with just a hint of liqueur, so make sure you make a double batch! I like to use high-quality chocolate for these since that’s the main flavor, and of course, I like Disaronno for the liqueur. As for the cocoa powder, use any kind you like, as long as it’s unsweetened. I personally like Dutch process for a smoother taste, but natural also works well.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
These amaretto 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 freeze these, but the color may alter a little when thawed, but they will still be good to eat. Freeze them in a container separated with parchment and that them in the refrigerator to enjoy. They will keep well for up to 2 months.
Tips for Success
- To make the minced almonds for the coating, I usually place sliced almonds in the food processor and pulse 10-15 times.
- 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.
Chocolate Amaretto Truffles Recipe
Ingredients
- 8 ounces chocolate 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
Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop
Instructions
- Add the chopped chocolate to a medium sized heatproof bowl and set aside.8 ounces chocolate
- In a small saucepan, bring the heavy whipping cream to a simmer, about 10 minutes, and immediately remove from heat.½ cup heavy whipping cream
- Pour the cream over the chocolate chips and whisk together until all the chocolate is melted.
- Mix in the Amaretto and vanilla and stir until everything is well combined and the mixture is smooth.1½ ounces Amaretto liqueur, 1 teaspoon pure vanilla extract
- 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 the cacao powder or almonds and enjoy chilled.⅓ cup unsweetened cocoa powder, ⅓ cup minced almonds
Leave a Review