Best 3 Amaretto Truffles Recipes

AMARETTO CREAM TRUFFLES

Steps:

• 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.

CHOCOLATE AMARETTO ALMOND TRUFFLES

Steps:

• 1. Place chocolate chips into a glass mixing bowl and put aside.
• 2. In a small saucepan, combine heavy whipping cream, Amaretto, and almond paste. Stir well, making sure to fully blend the almond paste into the mix. Heat to a boil and then remove from heat.
• 3. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has been thoroughly mixed. It should be smooth.
• 4. Place plastic wrap over bowl and tuck down the inside to place right on the mixture. Refrigerate for at least 2 hours.
• 5. Once solid, scoop out 1 to 2 tsp. of the chocolate and roll into balls. Keep your hands cold if you can to prevent chocolate from melting. When you have finished rolling all of it into balls, wash and dry your hands and roll each ball into the finely chopped almonds. Store in an airtight container and keep in the fridge for up to one week.
• 6. NOTE: I just made these and forgot to get the almond paste at the store. I used almond extract instead and it worked out just fine. Test the flavor after the Amaretto and 1 tsp. of almond extract. Use more extract for more flavor.

CHOCOLATE AMARETTO TRUFFLES

Steps:

• 1. Preheat oven to 325° F. Line large jelly roll pan with parchment paper. Spread almonds on pan and toast for 20 minutes, stirring after 10 minutes. When done, slide parchment off pan and let cool 5 minutes. Place almonds in a food processor with a metal blade and process until ground. 2. Melt chocolate in a double boiler or in microwave in 15-second increments, stirring between cycles, until smooth. Heat cream on stove or in microwave until hot but not boiling. Whisk into melted chocolate in four parts. Add almonds and almond liqueur and mix well. 3. Line a cookie sheet with parchment or waxed paper. Pour the mixture onto paper and spread about 1/3-inch thick. Freeze 25 minutes. 4. Slide the paper off the pan and line with new paper. Scoop up teaspoons of the choc