Amaretto Truffles
My Mother was a chocoholic! She loved these truffles and would keep sneaking them as I made them. I had to keep some out for her and hide the rest so we had enough to give out as gifts. These Amaretto Truffles are very easy to make. Amaretto or Grand Marnier are my favorite flavors for the truffles, but you can use other liqueurs as well. Any liqueur that pairs nicely with chocolate would also work, such as a cherry (Kirsch) or a raspberry (Framboise).
The key is to get the chocolate very smooth and add the liqueur at the last minute. They will be creamy and silky like just as if you purchased these from a French Chocolatier.
Before we make the truffles, let’s look at different chocolates and their cocoa/cacao percentages.
- White Chocolate – 0% cacao, simply cocoa butter and sugar
- Milk Chocolate – 30% to 40% cacao
- Semi-Sweet – 50% to 60% cocoa
- Dark Chocolate – 65% to 70% cocoa, with some up to 80% cocoa
- Bittersweet Chocolate – 70% cacao and only 30% sugar
- Unsweetened Chocolate – 100% cacao and 0% sugar
I use semi-sweet chocolate as it has just the right amount of sweetness for these truffles. Dark Chocolate can also be used, but find one on the lower end of the cacao spectrum so that they aren’t too bitter. If you can find good chocolate in bars or coins, that will work well. Chocolate chips are extremely convenient, but they are often treated with stabilizers to help them retain their shape. Higher quality chocolate chips typically contain fewer stabilizers.
Since chocolate chip morsels are easy to find at most grocery stores, I used semi-sweet MINI chocolate chip morsels for this recipe, as the mini’s melt easier.
Additionally, you don’t have to use Liquor in the truffles. I have also made them using Opies Stem Ginger (pulsed in a small food processor) with some of the syrup and rolled in ground gingerbread cookies. So good!
You can also add ground nuts or finely chopped coconut inside of the truffles. The possibilities are endless.
A word of caution, melt the chocolate in a bowl over a double boiler. Do not let the water get into the chocolate or the chocolate will seize and you won’t be able to get it smooth.
To coat the truffles, I roll the Amaretto truffles in ground almonds. For the Grand Marnier truffles, I roll them in cocoa powder, which is a traditional coating. No matter what you use, just make sure they are evenly coated. Place the finished truffles in a Tupperware® bowl lined with wax paper and a tight fitting lid. If you have any chocoholics, keep them out of sight, LOL! I keep these in the refrigerator. You may also want to re-roll the Grand Marnier truffles in cocoa powder right before eating or packing as a gift.
If you love these Amaretto Truffles, please leave a comment and let me know what you think. If you made them, post your beautiful photos on Instagram and tag me. Don’t forget to subscribe and watch for more dessert recipes.
After talking to my son who was trying to make these, it occurred to me that some new cooks may not know what a double boiler is. If you don’t have one no problem, take a pot fill it with water and place a bowl on top. The bowl should be big enough so that it doesn’t fall into the water.
Below are several brands of European Butter with 82% butterfat. The Amish Roll Butter has 84% butterfat. The higher butterfat content will make these truffles smooth and silky and have a wonderful mouthfeel. However, if you can’t find any of these, fall back to a Land O’ Lakes regular unsalted butter.
