The velvety texture of the almond filling with the sensational chocolate coating make these truffles truly heavenly. I like to give them as gifts during the holidays.—Sherry Day, Pinckney, Michigan
Ingredients
- 5 ounces semisweet chocolate, chopped
- 4 ounces milk chocolate, chopped
- 1/3 cup heavy whipping cream
- 2 tablespoons Amaretto
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 2 tablespoons baking cocoa
Directions
- Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle.
- In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.
Seasonal Favorites
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
Loading Popular in the Community
Loading Reviews
