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Amaretto Cream Truffles

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    30 servings

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.
Nutrition Facts
1 truffle: 60 calories, 4g fat (2g saturated fat), 4mg cholesterol, 1mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • fnstlug
    Sep 6, 2014

    They were pretty easy to make and good, but nothing special. I did use almond extract instead of Amaretto though. Not sure if I'll make again.

  • Xena7751
    Dec 20, 2013

    These are rich and creamy and decadent. The Amaretto really gives it great flavor. These would be good with Irish cream or some other flavoring also.

  • maritab
    Apr 24, 2013

    No comment left

  • mcnair5353
    Feb 17, 2013

    MADE THESE FOR THE STORE AND RAY'S FAMILY, STATED THAT THEY WERE ADDICTIVE.

  • georgiagirl24
    Jan 5, 2013

    Great recipe! I made some for Christmas gifts and everyone loved them. So easy to make! This is easily one of my favorite recipes on Taste of Home!

  • maryholasek
    Apr 5, 2012

    Actually make it the lazy man way... I spread mixture on cookie sheet,sprinkle topping over all, and break up like bark. mmmmmm.

  • BarbC7
    Jan 16, 2012

    I used Hershey's chocolate and people actually though I had used an imported chocolate because it was so creamy, smooth and rich. Best truffles I have ever made.

  • krgambles
    Jan 7, 2012

    My husband loved these! Used an extra TBSP of amaretto and a splash of almond extract so increase the nutty flavor - and it turned out wonderfully! I made them on the small side, because they were so rich, and was surprised to find them so simple to make. Will definitely make again!

  • 7833louis
    Dec 30, 2011

    I made these twice. I gave some of these as a Secret Santa gift the first time - a huge hit. I decreased the amount of creme by 1 T and increased the amount of amaretto by 1 T the second time. Also, I used dark chocolate instead of milk the 2nd time. I'm a huge amaretto and dark chocolate fan so I liked this way better.

  • NHesk
    Dec 16, 2011

    I couldn't find milk chocolate baker's chocolate, so I did a batch using white chocolate to substitute for the milk, and I used a macadamia nut liqour, and rolled the truffle in toasted coconut-very yummy! I did another batch using all semisweet chocolate-a disaster! It got too hard and I couldn't roll them. So I had ugly little blobs rolled in the cocoa mixture. They still tasted good though! I only gave this a 4/5 because it was not enjoyable to make. I will probably make them again because they were really good. But they were super messy and irritating to make.