Amaretto Cream Truffles Recipe
The velvety texture of the almond filling with the sensational chocolate coating make these truffles truly heavenly. I like to give them as gifts during the holidays.—Sherry Day, Pinckney, Michigan
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 30
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/3 cup heavy whipping cream
- 2 tablespoons amaretto
- 2 tablespoons baking cocoa
- 4 ounces milk chocolate chopped
- 5 ounces semisweet chocolate chopped
- Carbohydrate 6.12172374334273 g
- Cholesterol 2.69605204173333 mg
- Fat 3.52384929520197 g
- Fiber 0.562221493541248 g
- Protein 0.636629130655768 g
- Saturated Fat 2.14862382245478 g
- Serving Size 1 1 serving (13g)
- Sodium 236.893158162031 mg
- Sugar 5.55950224980148 g
- Trans Fat 0.207888739485831 g
- Calories 56 calories
Directions Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle. In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator. Yield: 30 servings. Originally published as Amaretto Cream Truffles in Taste of Home December/January 2012, p65
