by Ashley Manila 6 Comments
Amaretto Chocolate Truffles are so indulgent and make a fantastic holiday gift! These melt-in-your-mouth chocolate confections are spiked with amaretto liqueur and almond extract, so their busting with almond flavor. Use milk chocolate, dark chocolate, or a combination of both!
Amaretto Truffles
The holiday season is in full swing! And that means many are on the hunt for quick, easy, and affordable gifts. So today I’m teaching you how to make a luxuriously smooth and creamy amaretto truffles! This decadent chocolate treat makes a great gift, especially for the chocolate lovers in your life!
Truffles are one of those treats that look and sound a lot fancier than they actually are! In reality, a basic truffle recipe can be made with just 3 ingredients! But for this slightly elevated version, you’ll need 6 ingredients. Still not too bad! Especially since you probably have most of these ingredients in your fridge and pantry right now!
Ingredients for Almond Chocolate Truffles:
Ingredients for Almond Chocolate Truffles:- chocolate: finely chopped. for a sweeter truffle, I suggest using milk chocolate. for a less sweet option, use dark chocolate. or, as I suggest above, use a combination of both! no matter what variety you use, I suggest using high-quality chocolate and not chocolate chips.
- heavy cream: aka whipping cream! not to be replaced or substituted!
- almond extract: a small amount enhances the amaretto liqueur.
- amaretto liqueur: we’re loyal to disaronno! but you may use any brand you like! if you’re not a big amaretto drinker, you may want to buy a mini bottle for this recipe. they’re typically sold in the check-out area of most liquor stores. or invest in a big bottle and enjoy baking some of my other amaretto recipe like amaretto pound cake and almond amaretto chocolate chunk cookies!
- butter: cut into small cubes and brought to room temperature. use unsalted butter here.
- almonds: I like garnishing each truffle with a sprinkle of coarsely chopped almonds. this is optional, but adds pizzazz and easily lets people know the truffles are almond flavored.
How to make Amaretto Truffles:
- Heat cream in a small saucepan and bring to a boil. Combine chopped chocolate and hot cream.
- Stir in almond extract, amaretto, and butter into chocolate mixture. Cover and refrigerate until firm enough to scoop.
- Roll truffle mixture into small balls. Refrigerate the rolled truffles for at least 20 minutes.
- In the meantime, temper you chocolate coating.
- Dip each truffle in chocolate and sprinkle with chopped almonds. Allow chocolate to set before serving!
How to store Chocolate Truffles:
Good news! These easy amaretto truffles can be made in advance! Simply follow the instructions below, then store them in an airtight container, at room temperature, for up to 1 week. Not that they ever last that long!
More Chocolate Truffles Recipes:
- 5-Ingredient Espresso Chocolate Truffles
- Kahlua Chocolate Truffles
- Chocolate Oreo Truffles
- Grand Marnier Truffles
- 5-Ingredient Peppermint Chocolate Truffles
If you try this recipe for Amaretto Chocolate Truffles, let me know! Leave a comment below and don’t forget to snap a pic and tag it#bakerbynature on instagram! Seeing your kitchen creations makes my day.
Easy Amaretto Chocolate Truffles Recipe
Ashley Manila
Amaretto Chocolate Truffles are so indulgent and make a fantastic holiday gift! These melt-in-your-mouth chocolate confections are spiked with amaretto liqueur and almond extract, so their busting with almond flavor. Use milk chocolate, dark chocolate, or a combination of both!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Inactive Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 2 dozen cookies
Ingredients
For the Amaretto Chocolate Truffles:
- 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
- 1 cup (227g/8 ounces) heavy cream
- 1 teaspoon almond extract
- 2 and 1/2 Tablespoons Amaretto liqueur
- 6 Tablespoons unsalted butter, cut into small cubes and at room temperature
For the Chocolate Coating:
- 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
- 1/4 cup almond, roughly chopped
Instructions
For the Amaretto Chocolate Truffles:
Place chopped chocolate in a medium-sized heatproof bowl and set aside.
In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat.
Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Whisk smooth. Stir in the almond extract, amaretto, and butter and vigorously whisk until smooth and shiny.
Set aside and cool to room temperature. Tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
When you're ready to Roll:
Line two large baking sheets with parchment paper and set them aside.
Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
In the meantime, you can temper your chocolate.
For the Chocolate Coating:
Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. *Do not let the temperature of the chocolate exceed 120°F.
Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
See AlsoEasy Vegan Chili RecipeStir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with a sprinkle of chopped almonds.
Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
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Reader Interactions
Comments
- Mary Jo says
Can I freeze the truffles? I would like to include them in my cookie trays that I am gifting as Christmas gifts. Thank you!
Reply
- Terri Colgrove says
These are the best darn truffles I have ever made. I substituted Baileys for the Amaretto. This will be my go-to truffle recipe from now on. I really like your blog. Your recipes are all so excellent! Thank you!
Reply
- Vanda says
Hi Terri did you still use the almond extract?
Reply
- Graham Neild says
one of the tastiest things I’ve made from here.Reply
- Sally says
Am I like totally missing it but does it give you the amounts for each ingredient anywhere?
ThanksReply
- Sally says
Ok scrap that I’m clearly blind as just went straight to it this time!!!
Reply
