Amaretto Espresso Truffles (Vegan)
These amaretto espresso truffles are rich, creamy, and slightly boozy with an undertone of espresso. They are easy, dairy-free, and festive enough for your next holiday party.
These simple chocolate ganache truffles are elevated with Amaretto liqueur and espresso powder. Every bite brings the lovely, not too heavy flavor of amaretto paired with an undertone of espresso. This decadent, two-bite delight is perfect for any holiday gathering or gift box.
What you will need:
Amaretto liqueur and espresso powder are must haves for this recipe. You could easily leave out the espresso powder and just make them amaretto truffles. It’s all about your taste buds, you do you. All other ingredients are basic pantry items.
- dark chocolate – I used Lindt Excellence 70% bar
- plant based heavy cream
- Amaretto Liqueur – I used Disaronno Originale
- espresso powder
- coconut oil
How to:
To make the chocolate ganache for the truffles, start by placing the chocolate in a heat-safe bowl and setting it aside. In a small pot, add the heavy cream. Heat the cream up over medium heat to a simmer. Remove the pot from the heat as soon as a simmer is reached and pour the cream over the chocolate. Allow the chocolate and cream to sit for about 5 minutes. Stir the chocolate and cream together until fully combined and smooth. Add the amaretto and espresso powder to the chocolate and stir until all ingredients are incorporated and the chocolate is smooth and shiny. Cover the ganache and place it in the refrigerator to set. This takes about an hour.
Once the ganache has set, start scooping the truffle balls. Each truffle is a rounded 1/2 tablespoon of ganache. As you scoop the truffles, place them on a parchment-lined pan. The truffles can be rolled and smoothed out as you scoop them; I choose to place them in the freezer and allow them to freeze before smoothing them out. It is less messy that way. I left mine in the freezer for about 45 minutes. They will not freeze solid, but they will be manageable while dipping. If you freeze them and then roll them, return them to the freezer while you prepare the dipping chocolate.
To prepare the dipping chocolate, place the chocolate and coconut oil in a double boiler. Over medium heat, melt the chocolate and oil together, making sure to stir occasionally. I pour the melted chocolate into a glass measuring cup. I find it easier to dip the truffles this way. I typically use a toothpick to dip the truffles into the chocolate. I find this to be the easiest method. It does leave a hole behind, but that can easily be covered up with drizzled chocolate and/or decorations. Decorate the truffles by drizzling them with some leftover dipping chocolate and sprinkling them with some crushed almond pieces. Place the truffles in the refrigerator to set.
Store the truffles in the refrigerator until you are ready to serve them.
Alright, let’s get started. Please make and enjoy!
Amaretto Espresso Truffles (Vegan)
Ingredients
Truffle
- 180 grams dark chocolate – I used Lindt Excellence 70%
- 90 ml plant based heavy cream
- 2 tbsp + 1 tsp Amaretto Liqueur
- 1 tsp espresso powder
Dipping chocolate
- 120 grams dark chocolate – I used Lindt Excellence 70%
- ½ tsp coconut oil
Instructions
Truffle
- Add the chocolate to a small heat safe container and set aside. To a small pot, add the heavy cream. Place the pot over medium heat and bring the cream to a simmer. Do not allow it to boil. Remove the pot from the heat as soon as the simmer is reached and pour the cream over the chocolate and allow it to sit for 5 minutes. Stir the chocolate and cream together until fully combined and smooth. Add the amaretto and espresso powder to the ganache and stir until all ingredients are fully combined. Cover the ganache and place it in the refrigerator until set.
- Once the ganache is set, remove it from the refrigerator and begin forming the truffle balls. Each truffle is a rounded ½ tablespoon of ganache. Scoop all of the truffle balls, placing them on a parchment lined pan. Once done, place the pan in the freezer. It is easier to roll the truffles between your palms to smooth them out when they are frozen. **you can roll the truffles between your palms to smooth them out as you scoop them, but it is less messy to smooth them out while they are frozen**
- Once the truffles are frozen (cold enough to be manageable while dipping) , they are ready to be dipped.To prepare the dipping chocolate, place the chocolate and coconut oil in a double boiler. Over medium heat, melt the chocolate. Make sure to stir the chocolate and coconut oil occasionally as it is melting. Once fully melted, remove the chocolate from the heat. I like to pour my melted chocolate into a glass measuring cup; it makes dipping the truffles easier. I also like to use toothpicks to dip the truffles into the chocolate. A small hole is left behind, but a little chocolate or decoration covers that up. Make sure to tap off any excess chocolate and place the covered truffles back onto the parchment lined pan. The truffles can be decorated by drizzling them with some of the left over dipping chocolate and placing a few almond pieces on top of each. Place the finished truffles in the refrigerator to set. Keep the truffles in the refrigerator until you are ready to serve them.
