Skip to Content

Amaretto Truffles

Amaretto Truffles by

I have no real reason for making these rich, decadent Amaretto Truffles other than I wanted to eat them myself.  I recently started a truffle board on Pinterest and have been obsessed with making them myself.  I’ve made ganache so many times that I questioned why I had never taken the next step and made truffles.

Making your own truffles is not as difficult as you may think, and it’s a fun activity to do with friends or family. Plus, you get to indulge in some delicious food at the end! So if you’re looking for a fun project and some tasty treats, give these Amaretto Truffles a try.

My husband graciously left me about 1/4 cup of Disaronno in the bottle – so I knew that these truffles would have to be amaretto.  I mean, chocolate and amaretto go hand in hand.

Overall – these truffles were pretty simple to make.  Not too many steps, few ingredients and a low skill level is needed.  The only part that I think will get better with more practice is the rolling into perfectly round balls.  I found that the chocolate melted so quickly in my hands and got soft… so it became hard to roll perfect balls.  Next time, I might try rolling them in smaller batches, keeping the unused ganache in the fridge and cold.

The next batch of truffles I’ll try… Bakerella’s Peanut Butter Truffles.  Woah – YUM!


Amaretto Truffles by

Amaretto Truffles

Yield: 24 truffles



  • 250g Lindt Excellence 50% chocolate
  • 3/4 cup heavy cream (I used 32%)
  • 3 Tbsp Amaretto (I used Disaronno)
  • 2 Tbsp unsalted butter

Truffle Coatings

  • Cocoa powder
  • Powdered sugar
  • Chocolate jimmies

Supplies for rolling truffles

  • Baking sheet
  • Wax paper
  • Melon baller
  • small bowls
  • forks/spoons
  • small plates
  • mini cupcake liners


  1. Finely chop the chocolate and place it in a medium glass bowl.
  2. Put the cream, butter and amaretto in a medium pot over medium-high heat.
  3. Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
  4. Let the chocolate and cream sit, untouched, for 1 minute.
  5. Stir gently until smooth being careful not to create any air bubbles.
  6. Cool to room temperature, cover and place in the refrigerator overnight.
  7. Prepare all your supplies before you begin rolling truffles... Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
  8. Scoop 3/4in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
  9. Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together... you don't want them to touch and get contaminate each other!
  10. Place each truffle in a mini cupcake liner.
  11. Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Friday 27th of February 2015

Hi Betsy, Yes I am sure I used the correct amounts. I used my digital scale and measured everything. The flavor was incredible so I am sure I'll give it another go. Thanks for your reply!

Betsy Eves

Friday 27th of February 2015

Good luck Genna! :)


Tuesday 17th of February 2015

I tried making these as a Valentine treat for my husband...disaster! The mixture in no way can be rolled into balls - it is basically a very thick frosting consistency, even after 24 hours in the fridge. I am an experienced baker, so I should have known that the amount of cream (plus the melted butter and Amaretto) would have been too much liquid for the amount of chocolate. Ah well, all was not wasted...we still had a flavorful "dip" for pretzels and strawberries.

Betsy Eves

Thursday 19th of February 2015

Hi Genna, I'm sorry to hear you had a hard time with this recipe. Are you sure use used the right amount of chocolate/cream? I wouldn't have posted the recipe if it didn't work for me! Maybe you'll give it another shot? Happy baking! Getsy

Skip to Recipe