Best 8 Chocolate Amaretto Balls Recipes

EASY AMARETTO CHOCOLATE TRUFFLES RECIPE

Steps:

• Place chopped chocolate in a medium-sized heatproof bowl and set aside.
• In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat.
• Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Whisk smooth. Stir in the almond extract, amaretto, and butter and vigorously whisk until smooth and shiny.
• Set aside and cool to room temperature. Tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
• Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
• In the meantime, you can temper your chocolate.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. *Do not let the temperature of the chocolate exceed 120°F.
• Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
• Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
• Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
• Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with a sprinkle of chopped almonds.
• Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.

AMARETTO CHOCOLATE BALLS

Steps:

• Heat chipits, milk and extract in double boiler or microwave. (Melt them.)
• Mix thoroughly and add Amaretto. Mix again.
• Cool overnight in refrigerator.
• Form into balls. Roll in almonds and store in fridge.

AMARETTO BOOZE BALLS

Steps:

• Empty the box of Nilla Wafers into a food processor, pulse until the wafers become finely processed.
• Place Nilla meal in a big bowl and add nuts, confectioner's sugar, cocoa powder Nutella and Amaretto.
• Stir with rubber spatula until all is incorporated. If moist, refrigerate for 30 minutes
• Take small amount of dough in hand and roll into 1 inch balls - it's okay to have different sizes
• Roll in coconut and place on jelly roll pan and refrigerate for 1 - 2 hours
• Serve
• Smile
• Enjoy

CHOCOLATE RUM BALLS

Steps:

• Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
• In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
• Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.

CHOCOLATE AMARETTI

Steps:

• Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

AMARETTO CREAM TRUFFLES

Steps:

• Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.

CHOCOLATE AMARETTO BALLS

Steps:

• In a heavy saucepan, over low heat, melt chocolate chips with the sweetened condensed milk.
• Stir in amaretto and almond extract.
• Chill for 2 hours.
• Shape into 3/4" balls and roll in nuts.
• Chill until firm.
• Store at room temperature in an airtight container.
• Flavor will improve after 24 hours.
• You can adjust the amount of amaretto to your taste, depending on how strong you want the taste.

CHOCOLATE AMARETTO ALMOND TRUFFLES

Steps:

• 1. Place chocolate chips into a glass mixing bowl and put aside.
• 2. In a small saucepan, combine heavy whipping cream, Amaretto, and almond paste. Stir well, making sure to fully blend the almond paste into the mix. Heat to a boil and then remove from heat.
• 3. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has been thoroughly mixed. It should be smooth.
• 4. Place plastic wrap over bowl and tuck down the inside to place right on the mixture. Refrigerate for at least 2 hours.
• 5. Once solid, scoop out 1 to 2 tsp. of the chocolate and roll into balls. Keep your hands cold if you can to prevent chocolate from melting. When you have finished rolling all of it into balls, wash and dry your hands and roll each ball into the finely chopped almonds. Store in an airtight container and keep in the fridge for up to one week.
• 6. NOTE: I just made these and forgot to get the almond paste at the store. I used almond extract instead and it worked out just fine. Test the flavor after the Amaretto and 1 tsp. of almond extract. Use more extract for more flavor.