Amaretto and Honey Truffles

It’s the season for truffles, so today I’m sharing my new favorite recipe for Amaretto and Honey Truffles. It’s a very basic and easy no-bake candy recipe made with Amaretto, honey, butter, cream and melted chocolate.

Dipped Truffles

Also, these truffles are dipped. As much as I love truffles, I always feel like they are missing something when they don’t have an outer coating of chocolate. For the dipping chocolate you can use any chopped chocolate or take the easy route and use something like Ghirardelli melting wafers.

Freezing the Filling

The filling starts out really soft, but after a good chill it is definitely scoopable. Once scooped, the scoops need to be chilled again before being shaped.  And finally, once shaped, they should be frozen before dipping.  So while these are not complicated, they take some time.

• Chocolate Bourbon Truffles
• Oreo Truffles
• Vegan Chocolate Truffles
• Holiday Chocolate Truffles
• Not Again – Golden Oreo Truffles

Amaretto Truffles

Cookie Madness

This recipe makes a relative small batch of luxurious chocolate truffles with a hint of Amaretto.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 2 mins

Total Time 12 mins

Course Dessert

Cuisine American

Servings 20

Ingredients

 

• 5 ounces dark or semisweet chocolate chopped
• 1 1/2 tablespoons unsalted or salted butter
• 1/4 cup heavy cream at room temperature
• 1 /2 teaspoons honey
• 1 1/2 tablespoons Amaretto
• 5 ounces of dipping chocolate or chopped dark chocolate

Instructions

 

• Combine 5 oz of chocolate and butter in a fairly large microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds, until smooth and creamy.
• In a microwave-safe measuring cup, combine the cream and honey. Microwave on high for about 40 seconds or until simmering around edges. Pour the hot cream mixture into the melted chocolate and stir until smooth. Stir in the Amaretto.
• Chill for at least one hour or until the mixture is thick enough to scoop.
• When the mixture is thick, use a heaping teaspoon to scoop up chocolate and shape into messy balls. They will not be perfectly shaped at this point. Put the messy balls on a waxed paper lined tray and chill until they are firm. When firm, re-shape the balls with the palms of your hand so that they are nicely rounded. Transfer to the freezer and keep covered until frozen.
• When chocolate centers are frozen, melt your dipping chocolate (or temper your regular chopped chocolate using the microwave method). Dip the frozen balls in the melted chocolate and lift them out of the chocolate with two forks. Let the remaining chocolate run back into the bowl. Set on a wax paper lined tray or a couple of lined plates. Let chill until coating is firm.

Tried this recipe?Let us know how it was!