Amaretto Chocolate Truffles

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.

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.