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5-Ingredient Amaretto Truffles Recipe

Only five ingredients are needed to make these simple, rich, and irresistible Amaretto Truffles. This easy, no‑bake recipe highlights the warm almond flavor of amaretto and makes a perfect holiday dessert for adults. They’re also wonderful packaged as gifts.

Overhead view of amaretto truffles coated in sprinkles on dish.

Every Christmas my father‑in‑law brings out a bottle of Disaronno and we sip it with a splash of orange juice while opening presents. Those small moments inspired this truffle recipe—chocolate paired with amaretto for a silky, grown‑up confection that’s simple to prepare and elegant to serve.

5‑Ingredient Amaretto Truffles

Why You Will Love These Amaretto Truffles

  • Quick and easy: The ganache comes together in minutes—heat the cream, pour it over chopped chocolate, then stir in the amaretto and almond extract. Chilling and rolling take a bit more time, but the steps are straightforward.
  • Dairy‑free option: Swap heavy cream for full‑fat canned coconut cream and use dairy‑free dark chocolate for a delicious vegan version.
  • Great for gifting: Pack them in small boxes or tins and keep them chilled until gifted. They travel well when kept cold.
  • Indulgent texture and flavor: Silky, rich ganache with a distinct almond note from the amaretto and a boost from a touch of almond extract.
Chocolate, red and green sprinkle covered amaretto truffles arranged on dish.

Recipe Ingredients

  • 10 oz dark chocolate, chopped small — choose high‑quality chocolate (around 60–70% cacao) for best flavor and texture.
  • 2/3 cup heavy whipping cream (or full‑fat canned coconut cream for dairy‑free)
  • 3 Tbsp amaretto liqueur — Disaronno is a classic choice for that marzipan‑like almond flavor.
  • 1/2 tsp almond extract — enhances and rounds the amaretto flavor.
  • 1/3 cup cocoa powder — for dusting; you can also use crushed nuts, cookie crumbs, or sprinkles for coatings.

These truffles are straightforward: make a ganache, chill it until firm, then portion and roll into balls before coating. Yield will vary with truffle size; this recipe makes about 36 small truffles when portioned with a 1‑tsp to 1‑Tbsp cookie scoop.

How To Make These Amaretto Truffles

Chopped dark chocolate in glass bowl.
Warm cream poured over dark chocolate in mixing bowl
Amaretto chocolate mixture in bowl.
  1. Heat the cream: Over medium heat, warm the heavy cream (or coconut cream) until it reaches a gentle simmer. Avoid boiling—aim for a light bubbling around 185°F.
  2. Pour over chocolate: Place the chopped dark chocolate in a medium bowl and pour the hot cream over it. Let sit for a minute to soften, then stir until smooth and glossy.
  3. Add flavor: Stir in the amaretto and almond extract until fully incorporated and the ganache is silky.
  4. Chill: Cover and refrigerate the mixture for at least 4 hours, or until firm enough to scoop and shape.
  5. Portion and roll: Use a small cookie scoop or spoon to portion the ganache, then roll into 1‑inch balls. Dust your hands with cocoa powder or lightly spray with neutral oil to prevent sticking.
  6. Coat: Roll each truffle in cocoa powder, chopped nuts, crushed cookies, or holiday sprinkles to finish.
Hardened chocolate ganache in mixing bowl.
Cookie scoop with chocolate truffle mixture scooped.
Chocolate truffles rolled and laying on parchment paper.
Amaretto truffle in bowl with cocoa powder.

Recipe Tips and Notes

  • Temperature matters: Don’t overheat the cream. If it’s too cool the chocolate won’t melt cleanly; if it’s too hot you risk scorching the chocolate. A gentle simmer is ideal.
  • Optional chocolate coating: For an extra chocolate shell, chill truffles thoroughly, then dip in melted chocolate. Chilled truffles take the coating best and are less likely to soften during dipping.
  • Alcohol content: These are not kid‑friendly if made as written because they contain amaretto. To make a child‑friendly version, omit the liqueur and increase the almond extract slightly for flavor.
  • Coating ideas: Cocoa powder, powdered sugar, crushed toasted almonds or pecans, cookie crumbs, or festive sprinkles all work well.

Storage Instructions

Store truffles in an airtight container in the refrigerator for up to one week. Bring them to room temperature for about 15 minutes before serving to soften the center slightly. For longer storage, freeze uncoated truffles in a freezer‑safe container for up to three months; thaw in the refrigerator and roll in coatings just before serving.

Tray with variety of cocoa dusted and sprinkle covered chocolate truffles.

Other Holiday Treats

  • NUTELLA STUFFED RITZ CRACKER COOKIES WITH PEPPERMINT WHITE CHOCOLATE
  • ONE BOWL SMALL BATCH CHOCOLATE CHIP COOKIES
  • CHRISTMAS GOLDEN OREO TRUFFLES
  • CARAMEL‑STUFFED SNICKERDOODLES
  • SNICKERDOODLE CHEESECAKE STUFFED CRESCENT WREATH
  • DARK CHOCOLATE CANDY CANE PRETZEL BARK
  • DARK CHOCOLATE PEPPERMINT PUPPY CHOW
  • APPLE CRANBERRY CRISP
  • NUTELLA CRUMBLE BARS

Nutrition (approximate)

Calories: ~68 kcal per truffle. Carbohydrates about 5 g, protein 1 g, fat 5 g. Nutrition values are approximate and depend on exact ingredients and truffle size.

5 ingredient amaretto truffles on wax paper lined dish.

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