This post may contain affiliate links.
Only 5 ingredients in these simple, rich and delicious Amaretto Truffles. An easy, no bake recipe to whip up with the flavor of Amaretto that is a perfect holiday dessert for the adult crowd to enjoy! Makes for great gift giving as well!
This recipe was published December 2016 and updated December 2022.
Every year on Christmas, my father in law pulls out a bottle of Disaronno.
We sip on it while we open gifts with a bit of orange juice. It’s one of my favorite treats of the year and one I look forward to each Christmas.
These simple, 5 ingredient amaretto truffles are another perfect way to enjoy one of our favorites. So simple to whip up, and rich, luxurious, chocolate goodness.
Love truffles? These Christmas Oreo Truffles are another fan favorite!
Why You Will Love These Amaretto Truffles:
- They only take a few minutes to make. All you need to do is warm the cream and then stir everything together. Rolling the truffles a few hours can get a little messy but that is about as complicated as this one gets. Plus you can roll these amaretto truffles in all sorts of goodies: Oreo crumbs, sprinkles, cocoa powder and more.
- Can be made dairy free. This recipe can easily be made dairy free if you need to skip out on the dairy. Use coconut milk and dairy free chocolate and you are set.
- Perfect for gifting! Who doesn’t love a chocolate gift?? They need to stay chilled, but other than that, they are a great option to pass on to someone you love.
- So rich and smooth–the perfect chocolate treat! I mean, the flavor, the luscious chocolate amaretto goodness–that’s what we are really here for, right??
Recipe Ingredients:
- heavy whipping cream/full fat canned coconut cream: I have made these amaretto truffles with and without dairy. Both are perfectly delicious. Please use whichever option works better for your needs!
- dark chocolate: The higher quality the chocolate is, the better your amaretto truffles will turn out. Bar chocolate is ideal, such as Ghiradelli, but chips will still work as well. Look for at least 60% dark chocolate, but nothing over 80% or they may be too bitter. If you are keeping these truffles dairy free, make sure your chocolate is free of it as well.
- amaretto liqueur: like I said earlier, we are big Disaronno fans. That’s the kind I use. Every time.
- almond extract: this will bring out the amaretto flavor all the more. I think it is a must!
- cocoa powder: the cocoa powder is just for dusting. The cocoa dust makes these a lot more manageable and less sticky. But then you also have a bit of cocoa dust on your fingers.
These amaretto truffles are also as easy as 1, 2, 3. Not a lot of effort go into enjoying them.
How To Make These Amaretto Truffles:
Heat up the cream. Stove top is ideal for this. Bring it to a nice simmer and make sure it’s not boiling–just a very light bubbling, not a boil. The temperature of a simmer is about 185°F. You could technically do it in the microwave, but stove top helps you avoid scalding the cream when making these amaretto truffles.
Pour hot cream over chocolate. For super rich and creamy truffles, you want to use chopped chocolate bars, high quality makes for all the better truffles.
Dark chocolate chips will certainly work and that is why I used them in these step by step photos to show you how well they will still work! Once the chocolate is fully melted, stir in the amaretto and almond extract until combined.
Chill and then roll into balls and coat with cocoa. You want to chill the mixture for at least 4 hours for it to solidify. Once you do so, roll into balls–you can dust your hands with cocoa powder to keep them from getting too sticky or spray your hands lightly with oil.
Roll in cocoa powder, crushed pecans, sprinkles, crushed Oreos and more.
Recipe Tips and Notes:
- Make sure not to overheat the cream. The only major issue you may have when making these amaretto truffles is with the cream. If you don’t heat it up enough, the chocolate won’t melt. If you overheat it, the chocolate will burn and that’s not good either. Heating the cream to 185° is pretty idea.
- You can coat your amaretto truffles with more chocolate. You can add even more chocolate goodness by melting and dipping the chilled truffles into chocolate. If doing so, make sure the truffles are well chilled, or even pop them in the freezer for an hour before coating them.
- These are not kid friendly. Since these truffles aren’t baked, there is definitely alcohol in them. Not a lot, but still enough to make them adult only. You could skip the amaretto and double the almond extract for a more kid friendly option.
Storage Instructions:
For best results, store these dark chocolate truffles in an air tight container in the refrigerator for up to 1 week. Pull them out of the refrigerator about 15 minutes before serving to allow them to take the chill off.
You can freeze these truffles as well. They will store well in an air tight freezer safe container for up to 3 months. I like to put them in the freezer uncoated and then thaw and roll them into sprinkles or cocoa powder just before serving.
Other Holiday Treats:
- NUTELLA STUFFED RITZ CRACKER COOKIES WITH PEPPERMINT WHITE CHOCOLATE
- ONE BOWL SMALL BATCH CHOCOLATE CHIP COOKIES
- CHRISTMAS GOLDEN OREO TRUFFLES
- CAMERAL STUFFED SNICKERDOODLES
- SNICKERDOODLE CHEESECAKE STUFFED CRESCENT WREATH
- DARK CHOCOLATE CANDY CANE PRETZEL BARK
- DARK CHOCOLATE PEPPERMINT PUPPY CHOW
- APPLE CRANBERRY CRISP
- NUTELLA CRUMBLE BARS
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
5 Ingredient Amaretto Truffles
Ingredients
- 10 oz. dark chocolate, chips, or chopped bars
- 2/3 c heavy whipping cream (or full fat coconut cream for dairy free)
- 3 T amaretto liqueur
- ½ tsp almond extract
- 1/3 c cocoa powder
Instructions
- Place chocolate in a medium bowl.
- Over medium heat, add cream or coconut cream to sauce pan and stir frequently, bringing to a simmer. (about 185°F)
- Pour milk over chocolate and stir until smooth and creamy.
- Add amaretto and almond extract and stir until blended and creamy. Chill for about 4 hours.
- After chilling, use a cookie scoop to spoon out enough to make one inch balls. (These can get sticky. Start a ball and then roll it lightly to dust in cocoa powder. This will help keep your hands from being a chocolate mess. You can lightly spray your hands with oil as well)
- Roll truffles in cacao powder. You can also roll them in sprinkles or chopped nuts! The size you make your truffles will vary the amount you get!
Notes
- Make sure not to overheat the cream. The only major issue you may have when making these amaretto truffles is with the cream. If you don’t heat it up enough, the chocolate won’t melt. If you overheat it, the chocolate will burn and that’s not good either. Heating the cream to 185° is pretty idea.
- You can coat your amaretto truffles with more chocolate. You can add even more chocolate goodness by melting and dipping the chilled truffles into chocolate. If doing so, make sure the truffles are well chilled, or even pop them in the freezer for an hour before coating them.
- These are not kid friendly. Since these truffles aren’t baked, there is definitely alcohol in them. Not a lot, but still enough to make them adult only. You could skip the amaretto and double the almond extract for a more kid friendly option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop This Post
Buy Now → 
Buy Now → 
Buy Now → 
I made these and the recipe firmed up nicely but when I try roll it in a ball it melts in my hand. Any fix for this problem? Thank you
Hi! So sorry for the delay–we were moving over the holidays so I have been away from my site. How long were they chilled when you were rolling? You can pop them in the freezer for about 20-30 minutes before rolling to help as well!