These easy Amaretto Chocolate Truffles take just minutes to make and are the picture of elegance. Decadent, rich, and bursting with chocolate and almond flavor!
⅓cupcocoa powderI used Hershey's Special Dark Cocoa
⅔cupsliced almonds
Instructions
Chop chocolate into small pieces and place in a medium heat proof bowl. Set aside.
Place sliced almonds in a food processor and pulse 10 to 15 times until finely chopped or minced.
Add the cream to a small saucepan and bring just to a simmer. Pour the cream over the chocolate and stir together until all the chocolate is melted and the mixture is smooth.
Stir in the Amaretto liqueur and vanilla extract and stir until combined and the mixture is smooth.
Cover the bowl with plastic wrap and chill in the fridge for at least 4 hours or until firm.
Use a small cookie scoop and roll mixture into 1 inch balls.
Roll the truffles in the cocoa powder or almonds.
Refrigerate in an airtight container until ready to enjoy.
Notes
Use (2) 4 ounce semi sweet or dark chocolate bars in this recipe, not chocolate chips. You can find the bars in the baking aisle. I like Ghirardelli or Scharffen Berger.