Name: Amaretto Chocolate Truffles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 15 truffles
Cuisine: American
Ingredients: 0.5 cup heavy whipping cream*; 8 ounces good quality chocolate; 1.5 ounces Amaretto liqueur*; 1 tsp vanilla; 0.333 cup cocoa powder*; 0.333 cup almonds

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Amaretto Chocolate Truffles

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Ingredients

Warning0 allergens identified

Amaretto Chocolate Truffles

½ cup heavy whipping cream*

8 ounces good quality chocolatechopped (or chocolate chips)

1 ½ ounces Amaretto liqueur*such as Disarrono

1 tsp vanilla

⅓ cup cocoa powder*

⅓ cup almondsvery finely chopped*

Instructions

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Instructions

Add the chopped chocolate to a medium bowl and set aside.

In a small saucepan over medium-low heat, bring the cream to a simmer and immediately remove from heat. Pour the hot 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. Cover the bowl and store in the fridge to cool for about 4 hours.

After the mixture has chilled, use a cookie scoop to create 1” spheres. Roll the truffles in the cacao powder or almonds and enjoy chilled.

To store: place in an airtight container in the refrigerator for up to 1 week.

Notes

Cream: for a dairy free version, you can swap the heavy whipping cream with coconut cream (the thick part from a can of coconut milk without the watery liquid part)

Amaretto: as desired, the liqueur can be left out completely

Cocoa Powder: you really only need 1/3 cup of cocoa powder OR 1/3 cup of the almonds but I like to use half and half for a variety of truffles.

Almonds: you can either very finely chop them with a knife or pulse them in a food processor.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Temper Your Chocolate Properly 🍫
Melt high-quality chocolate to 115°F, cool to 80°F, then reheat to 88°F for a glossy finish and satisfying snap when you bite into each truffle.
Chill Ganache Between Steps ❄️
After mixing your cream and chocolate, refrigerate the ganache for at least 2-3 hours until it reaches a firm, scoopable consistency that won't collapse when rolled.
Toast Your Almonds First 🌰
Lightly toast the almonds before grinding them to intensify their natural flavors and add depth that complements the Amaretto liqueur's almond notes.
Use Room Temperature Hands 🖐️
Dip your fingers in cocoa powder and work quickly when rolling truffles to prevent the ganache from melting—swap hands frequently or chill between batches.
Bloom Your Cocoa Powder Coating 🎨
Mix cocoa powder with a tiny pinch of powdered sugar and sift it over truffles for an elegant, professional finish that adheres beautifully and prevents clumping.