White Chocolate Amaretto Truffles
Silky white chocolate ganache spiked with amaretto and almond, rolled into truffles and dipped in a crisp white chocolate shell.
- Prep Time
- 20 min
- Cook Time
- 0 min
- Total Time
- 20 min
- Servings
- Makes about 24 truffles
Amaretto is one of my favorite sipping liquors, so turning it into a truffle only made sense. A really good truffle should make you close your eyes and mumble "mmmmm" on the first bite, and these deliver every time.
White chocolate melts into something softer and creamier than regular chocolate when you combine it with heavy cream and butter, so these practically melt in your mouth straight out of the fridge. Add almond extract and a splash of amaretto, and it's a flavor combination I can't get enough of.
Ingredients
- 12 oz. white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon almond extract
- 2 tablespoons amaretto liqueur (Disaronno is my favorite)
- 10 oz. white chocolate melting wafers
- Chopped almonds, for garnish
Instructions
- 1Place the white chocolate chips in a medium mixing bowl.
- 2Heat the cream and butter in the microwave for 1 to 1 1/2 minutes, until the cream is just boiling and the butter is melted. Stir together, then pour over the chocolate chips.
- 3Whisk until the chocolate is melted and smooth, then stir in the amaretto until well blended.
- 4Refrigerate for at least 1 hour to harden, or let sit at room temperature for about 2 hours for a softer, easier-to-scoop consistency.
- 5Using a mini ice cream scoop, portion out about 1 tablespoon of chocolate at a time and roll into balls. Place on a wax-paper-lined sheet pan and refrigerate for at least 30 minutes.
- 6Melt the white chocolate wafers in the microwave in 30-second intervals, stirring between each, until smooth.
- 7Roll each truffle between your hands to smooth the surface. Insert a toothpick, dip in the melted chocolate, and tap off the excess. Use a second toothpick to push the truffle off onto a wax-paper-lined sheet pan.
- 8Repeat with the remaining truffles, garnish with chopped almonds, and refrigerate until ready to serve.
