Making sophisticated chocolate truffles is easier than you may think! Take a page out of Ina Garten’s book and skip the tempered chocolate step. That means the truffles miss that little bit of snap and ability to sit at room temperature for longer periods of time. But, this way is exponentially easier and gives the same dense, rich bite. By the way, if you don’t like Amaretto, simple substitute your favorite spirit. Go lighter on the rum, bourbon, and cognac, but liqueurs and cordials can be a 1-for-1 substitution.

Makes 18 – 20 truffles


  • 8 ounces (227 grams) semisweet or bittersweet chocolate, chopped
  • ½ cup (119 grams) heavy cream
  • 1 ½ tablespoons Amaretto liqueur
  • Cocoa, for dusting


Make the Truffles

  1. Place the chocolate in a medium sized mixing bowl. Heat the cream to a simmer in the microwave or in a small saucepan and then pour over the chocolate. Allow to sit for about a minute and then whisk to combine. Add the Amaretto.
  1. Cover and let the mixture rest in the refrigerator until scooping consistency, about an hour.
  1. Once ready, use a melon baller or a small cookie scoop to make even sized mounds. Place on a sheet pan lined with parchment and refrigerate again until firm.
  1. When ready, roll the scooped mounds more evenly into balls, roll in cocoa powder to coat and refrigerate until ready to serve. Keep covered and refrigerated for up to a week.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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