Dessert
Amaretto Chocolate Truffles on the Stove
These Amaretto Chocolate Truffles are unfussy to make and come together with simply FIVE ingredients. The Amaretto + chocolate
- Serves 15 truffles
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
These Amaretto Chocolate Truffles are straightforward to make and come together with simply FIVE ingredients. The Amaretto + chocolate combo is so irresistibly flavor-packed!
My dad didn’t drink particularly often but when he did, it was almost always a small glass of Disarrono Amaretto liqueur and because of that, it has a particularly soft spot in my heart. Plus, it’s actually QUITE savory!
Naturally, I had to find a way to slip some of it into a dessert. Worth keeping SO MUCH how these turned out and already find myself thinking of other fun desserts to slip a little amaretto into:)
Making these chocolate truffles is QUITE straightforward and I’m going to walk you through it!
These recipe requires simply FIVE ingredients:
- heavy cream (or coconut cream for a vegan version)
- good quality chocolate
- Amaretto liqueur
- vanilla extract
- finely chopped almonds OR cocoa powder for rolling
Once your ingredients are ready, add the chocolate to a medium bowl.
Heat the cream in a small saucepan and once simmering, remove from the heat and pour over top of the chocolate.
Whisk constantly until the chocolate is fully melted and combined with the cream.
Mix in the vanilla and amaretto and stir to combine. Cover the bowl and chill in the fridge until the mixture is thickened.
Roll the chocolate mixture into 1 tablespoon balls (I’ve found that this is simplest if you lightly wet your hands a little). Roll each ball into either cocoa powder of the chopped almonds. I like to alternate so that I have half and half.
Finally: ENJOY!
More simple desserts to try:
The recipe
Amaretto Chocolate Truffles for the Table
These 5 ingredient chocolate truffles are straightforward to make and have a flavor-packed secret ingredient in them!
- Serves 15 truffles
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Ingredients
- 8 ounces of good quality chocolate (chopped (or chocolate chips))
- ½ cup heavy whipping cream*
- 1.5 ounces ~1 shot of Amaretto liqueur such as Disarrono*
- 1 teaspoon of vanilla
- ⅓ cup of cocoa powder OR
- ⅓ cup of almonds (particularly finely chopped*)
Method
- 1
Add the chopped chocolate to a medium bowl and set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
To store: place in an airtight container in the refrigerator for up to 1 week.
Cook 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 truly 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 quite finely chop them with a knife or pulse them in a food processor.
