Amaretto Cream Truffles

Name: Amaretto Cream Truffles
Prep time: 20 min
Total time: 20 min
Yield: 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

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.

Nutrition Facts

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

Originally published as Amaretto Cream Truffles in Taste of Home December/January 2012

Reviews

My Review

Click stars to rate

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.
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.
SilverMaple

Dec 9, 2011

These were easy to make, and taste very rich with just the right hint of Amaretto. I had to make a few changes in preparation, however. The hot cream did not melt my finely-chopped chocolate, so I ended up putting the bowl in the microwave for a few seconds to get everything melted. The recipe also says this makes 30 balls, but I made my truffles smaller than stated and only got 20. I will be making these again pending how they do in the freezer. They are very rich; one at a time is enough! Still, easy and look very elegant in mini cupcake papers.