5-Ingredient Amaretto Truffles

These Amaretto Truffles have become my signature holiday gift for friends who appreciate a touch of sophistication in their sweets. With only 5 ingredients, they deliver an impressive depth of flavor that belies their simple preparation.

I discovered this recipe during a holiday season when I was short on time but wanted to give homemade gifts. The first batch disappeared so quickly at a dinner party that I now make a double batch every December just to ensure I have enough to share.

Ingredients

• Dark chocolate 10 ounces chopped small. The quality of chocolate makes all the difference in truffles. Choose a brand you enjoy eating plain.
• Heavy whipping cream 2/3 cup. Creates the silky ganache base. Look for cream with at least 36% fat content for the richest texture.
• Amaretto liqueur 3 tablespoons. Adds the signature almond flavor with adult sophistication. DiSaronno is widely available and works beautifully.
• Almond extract 1/2 teaspoon. Intensifies the almond flavor without adding more alcohol.
• Cocoa powder 1/3 cup. For rolling the finished truffles. Choose Dutch processed for a smoother less bitter coating.

Step-by-Step Instructions

Prepare Chocolate

Place finely chopped chocolate in a medium bowl. The smaller you chop the chocolate, the more evenly it will melt. Make sure your bowl is heatproof and large enough to accommodate both chocolate and cream with room for stirring.

Heat Cream

Pour heavy cream into a small saucepan and warm over medium heat until it reaches a simmer around 185°F. Watch carefully as cream can quickly boil over. Look for small bubbles forming around the edge of the pan without allowing a full boil.

Create Ganache

Pour hot cream over the chopped chocolate and let stand for 30 seconds. Then gently stir with a silicone spatula in small circular motions from the center outward until completely smooth and glossy. This slow stirring prevents air bubbles from forming in your ganache.

Add Flavorings

Stir in the amaretto liqueur and almond extract until fully incorporated. The mixture will be quite loose at this stage. Make sure to scrape the sides and bottom of the bowl to ensure even flavor distribution.

Chill Mixture

Cover the ganache with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until firm enough to scoop and roll.

Shape Truffles

Using a small cookie scoop or teaspoon, portion the chilled ganache into roughly one inch amounts. Quickly roll between your palms to form balls, then immediately roll in cocoa powder to prevent sticking.

Bookmark

The amaretto is truly what makes these truffles special in my opinion. I tried making them once with just almond extract, and while still delicious, they lacked that complex depth that only comes from the liqueur. My aunt who claims not to like alcohol in desserts always asks for seconds of these at our family gatherings.

Storage Recommendations

These amaretto truffles maintain their flavor and texture best when stored in an airtight container in the refrigerator for up to two weeks. Place parchment paper between layers to prevent sticking. Allow them to sit at room temperature for about 15 minutes before serving to enhance the flavor and achieve the perfect melt in your mouth consistency. For longer storage, you can freeze them for up to three months, though the texture may change slightly after thawing.

Easy Variations

While these truffles are perfect as is, you can easily customize them to create variety. Replace the amaretto with Grand Marnier for an orange chocolate version, or use Kahlúa for a coffee flavor profile. The coating can also be varied by rolling them in chopped nuts, shredded coconut, or even festive sprinkles for holiday presentations. For a non alcoholic version that maintains the almond flavor, simply omit the amaretto and increase the almond extract to 1 teaspoon.

Gift Giving Presentation

These truffles make exceptional gifts when presented thoughtfully. Place them in small paper candy cups inside a decorative tin or box lined with tissue paper. For an elevated presentation, consider packaging them in small glass jars with a handwritten label. Attach a note explaining that they contain alcohol and should be refrigerated. I find that presenting 6 to 8 truffles makes for a perfect gift size that feels generous without overwhelming the recipient.

Recipe Q&A

→ How long do these amaretto truffles last?

When stored properly in an airtight container in the refrigerator, these amaretto truffles will stay fresh for up to 2 weeks. For longer storage, you can freeze them for up to 3 months. Just thaw in the refrigerator before serving.

→ Can I make these truffles alcohol-free?

Yes! For an alcohol-free version, simply omit the amaretto liqueur and double the almond extract (use 1 teaspoon total). This creates a similar flavor profile that's suitable for all ages.

→ What type of dark chocolate works best?

For the smoothest, richest truffles, use high-quality dark chocolate with 60-70% cacao content. Chocolate chips can work in a pinch, but they contain stabilizers that may affect the texture. Chopped chocolate bars melt more evenly and produce a silkier ganache.

→ Why did my truffle mixture not set properly?

If your truffle mixture is too soft to roll, it likely needs more chilling time or the ratio of cream to chocolate was too high. Place the mixture in the freezer for 15-20 minutes, then try rolling again. If still too soft, you can add more melted and cooled chocolate to the mixture.

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but the truffles will be significantly sweeter and less rich. You'll also want to reduce the amount of cream slightly (try 1/2 cup instead of 2/3 cup) as milk chocolate creates a softer ganache than dark chocolate.

→ What can I use instead of cocoa powder for coating?

These truffles are versatile and can be coated with many alternatives to cocoa powder. Try finely chopped nuts, shredded coconut, chocolate sprinkles, powdered sugar, or even a thin layer of melted chocolate that hardens into a shell.