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.
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.