Amaretto Chocolate Truffles (Print Version)
Decadent dark chocolate treats infused with amaretto and almond extract, rolled in cocoa powder for an elegant adult dessert.
# Ingredients:
01 -
10 oz. dark chocolate, chopped small
02 -
⅔ cups heavy whipping cream (or full fat coconut cream for dairy free)
03 -
3 Tbsp amaretto liqueur
04 -
½ tsp almond extract
05 -
1/3 cup cocoa powder
# Steps:
01 -
Place chocolate in a medium bowl.
02 -
Over medium heat, add cream or coconut cream to sauce pan and stir frequently, bringing to a simmer (about 185°F).
03 -
Pour milk over chocolate and stir until smooth and creamy.
04 -
Add amaretto and almond extract and stir until blended and creamy. Chill for about 4 hours.
05 -
After chilling, use a cookie scoop to spoon out enough to make one inch balls. These can get sticky, so start a ball and then roll it lightly to dust in cocoa powder. This will help keep your hands from being a chocolate mess. You can lightly spray your hands with oil as well.
06 -
Roll truffles in cocoa powder. You can also roll them in sprinkles or chopped nuts!
# Notes:
01 -
Make sure not to overheat the cream. The only major issue you may have when making these amaretto truffles is with the cream. If you don't heat it up enough, the chocolate won't melt. If you overheat it, the chocolate will burn. Heating the cream to 185° is ideal.
02 -
You can coat your amaretto truffles with more chocolate. Make sure the truffles are well chilled, or even pop them in the freezer for an hour before coating them.
03 -
These are not kid friendly. Since these truffles aren't baked, there is alcohol in them. Not a lot, but still enough to make them adult only. You could skip the amaretto and double the almond extract for a more kid friendly option.