Only 5 ingredients make these simple, rich, and delicious Amaretto Truffles. This easy, no-bake recipe captures bright amaretto flavor in a silky chocolate ganache — a perfect holiday treat for grown-ups and a thoughtful homemade gift.
Every Christmas my father-in-law brings out a bottle of Disaronno. We enjoy it with a splash of orange juice while opening gifts — a small ritual I always look forward to. These five-ingredient amaretto truffles are another lovely way to savor that distinctive almond-licked liqueur, transformed into deep, indulgent chocolate.
They’re quick to make, luxuriously smooth, and endlessly adaptable: roll them in cocoa, chopped nuts, crushed cookies, or festive sprinkles for a pretty presentation.
Why You Will Love These Amaretto Truffles
- Fast and easy: Warm the cream, pour it over chocolate, stir, chill, then shape. Rolling them can be a bit sticky, but that’s the extent of the effort.
- Dairy-free option: Swap heavy cream for full-fat canned coconut cream and use dairy-free chocolate to make these vegan-friendly.
- Great for gifting: Packaged in a pretty box, chilled truffles make a lovely homemade present for friends and family.
- Rich, smooth texture: The result is a decadent, melt-in-your-mouth truffle with a warm amaretto note.
Recipe Ingredients
- heavy whipping cream or full-fat canned coconut cream: Use dairy or coconut cream depending on preference. Both produce a luscious ganache.
- dark chocolate: Choose high-quality chocolate (60–80% cacao). Chopped bar chocolate melts best; chips can work but may contain stabilizers that affect texture. For dairy-free, confirm the chocolate has no milk.
- amaretto liqueur: Adds the characteristic almond-marzipan flavor. Disaronno is a classic choice.
- almond extract: A small amount enhances the amaretto flavor and deepens the almond profile.
- cocoa powder: For dusting. It keeps the truffles from being sticky and provides a clean, cocoa finish.
These truffles are straightforward: melt, stir, chill, then form and coat.
How To Make These Amaretto Truffles:
Heat the cream. A stovetop is best: warm the cream over medium heat until it reaches a gentle simmer (about 185°F), with small bubbles around the edges. Avoid boiling to prevent scorching.
Pour hot cream over the chocolate. Place chopped chocolate in a medium bowl and pour the hot cream over it. Let it sit for a minute, then stir until the chocolate is completely melted and smooth. Stir in the amaretto and almond extract until combined and glossy.
Chill, then form and coat. Refrigerate the ganache for at least 4 hours so it firms up. Use a cookie scoop or spoon to portion the chilled mixture into roughly one-inch amounts, then roll into balls. Dust your hands with cocoa powder or lightly spray them with neutral oil to reduce stickiness. Finish by rolling truffles in cocoa powder, chopped nuts, crushed cookies, or sprinkles.
Recipe Tips and Notes:
- Don’t overheat the cream. If the cream isn’t hot enough the chocolate won’t melt; if it’s too hot the chocolate can seize or burn. Aim for a gentle simmer around 185°F.
- For a chocolate shell: If you like, dip chilled truffles in melted chocolate for a glossy coating. Freeze or refrigerate the truffles first so they hold their shape while you dip.
- Adult treat: These truffles contain alcohol and are not kid-friendly. To make a non-alcohol version, omit the amaretto and increase the almond extract slightly for flavor.
Storage Instructions:
Store truffles in an airtight container in the refrigerator for up to 1 week. Remove them about 15 minutes before serving to let them take the chill off.
To freeze, place uncoated truffles in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator, then roll in cocoa or decorations just before serving for best texture.
Other Holiday Treats:
- NUTELLA STUFFED RITZ CRACKER COOKIES WITH PEPPERMINT WHITE CHOCOLATE
- ONE BOWL SMALL BATCH CHOCOLATE CHIP COOKIES
- CHRISTMAS GOLDEN OREO TRUFFLES
- CARAMEL STUFFED SNICKERDOODLES
- SNICKERDOODLE CHEESECAKE STUFFED CRESCENT WREATH
- DARK CHOCOLATE CANDY CANE PRETZEL BARK
- DARK CHOCOLATE PEPPERMINT PUPPY CHOW
- APPLE CRANBERRY CRISP
- NUTELLA CRUMBLE BARS
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5 Ingredient Amaretto Truffles
Ingredients
- 10 oz. dark chocolate, chopped small
- ⅔ cups heavy whipping cream (or full fat coconut cream for dairy free)
- 3 Tbsp amaretto liqueur
- ½ tsp almond extract
- 1/3 c cocoa powder
Instructions
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Place chocolate in a medium bowl.
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Over medium heat, warm the cream or coconut cream in a saucepan, stirring frequently, until it reaches a simmer (about 185°F).
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Pour hot cream over the chocolate and stir until smooth and creamy.
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Stir in the amaretto and almond extract. Cover and chill for about 4 hours until firm.
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Use a cookie scoop to portion the chilled ganache into roughly one-inch pieces, then roll into balls. Dust hands with cocoa powder or lightly oil them to manage stickiness.
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Roll truffles in cocoa powder, chopped nuts, crushed cookies, or sprinkles. Yield will vary with the size of your truffles.
Notes
- Don’t overheat the cream. Aim for a gentle simmer; overheating can harm the texture of the chocolate.
- Optional chocolate coating: For a firmer exterior, dip well-chilled truffles in melted chocolate; freeze briefly beforehand if needed.
- Contains alcohol: These truffles include amaretto and are intended for adults. Omit the liqueur and increase almond extract for a non-alcohol version.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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