White Chocolate Almond Amaretto Truffles

A close up view of a pile of white chocolate truffles, on a small green plate. The truffles are covered in finely chopped almonds, and there are a few whole almonds in the foreground.

4.82 from 16 votes

White Chocolate Almond Amaretto Truffles

Using white chocolate chips to make truffles may not be traditional, but it is affordable, quick, and easy to do! The almonds and amaretto work well with the white chocolate - great payoff for little in cost and effort!

Prep Time20

Cook Time5

Total Time25

Course: Dessert, Snack

Cuisine: French, Gluten-free

Servings: Truffles

Calories: 81kcal

Author: Marie Porter

Ingredients

10 oz White Chocolate Chips
⅓ Cup Heavy Cream
3 tablespoon Amaretto
3 tablespoon Almond Paste or Almond Butter
2 tablespoon Butter
Finely Chopped Almonds

Instructions

Place chocolate chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth.
Cover with plastic wrap, preferrably resting right on top of the surface – this prevents a skin from forming while it cools. s.
Chill in the fridge for at least an hour or two, until it’s pretty solid.
Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt
Roll them in the finely chopped almonds, store in an airtight container.

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