White Toasted Almond Truffles




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These white chocolate toasted almond truffles are flavored with Amaretto, along with a dose of almond extract, and then coated in toasted almonds, just to make absolutely certain you won’t miss the point.

Toasted Almond Truffles on a plate

The crushed almond coating keeps the creamy truffles from literally melting in your hand.

This recipe started as an experiment.  Regular chocolate truffles are such a breeze to make, but I wasn’t sure you could do the same thing with white chocolate.  White chocolate isn’t really technically chocolate at all since it contains no cocoa solids.   It turns out you can make them, but the proportions are a little different.

Toasted Almond Truffles on a plate

 

White Toasted Almond Truffles
Rate this recipe
4 ratings

Category: dessert, candy

Cuisine: American

Yield: makes 20 truffles

Toasted Almond Truffles on a plate

Easy white chocolate truffles flavored with almond and Amaretto

Ingredients

  • 2 Tbsp heavy cream
  • 8 oz white chocolate, broken in small pieces (I used good quality white chocolate chips)
  • 2 Tbsp Amaretto
  • 1/2 tsp almond extract
  • 1 cup slivered almonds

Instructions

  1. Heat the cream in a small saucepan, either over simmering water or directly on the heat.
  2. When the cream comes to a simmer, lower the heat and whisk or stir in the chocolate, making sure not to scorch it. I lift the pan above the low flame as I stir.
  3. When the chocolate is completely melted and smooth, remove from the heat and stir in the Amaretto and almond extract.
  4. Pour the mixture into a wide bottomed bowl or dish and refrigerate until firm enough to scoop.
  5. Meanwhile toast the almonds in a dry skillet over medium heat, stirring constantly. When the almonds are lightly browned and fragrant, set aside on a plate to cool.
  6. When the almonds are cool, pulse them in a small food processor until finely ground. Put them in a small bowl.
  7. When the white chocolate ganache has firmed up, take a 1" scoop and form small balls. Roll them round with your hands, and then roll into the crushed almonds. The truffles can be kept at room temperature or refrigerated.
Nutrition label for White Toasted Almond Truffles

notes:

  • White chocolate can be tricky to melt, so keep it away from direct heat.  See my Tips and Tricks for Melting Chocolate for details.
  • Store the truffles in the refrigerator until ready to give or serve.

 

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18 Comments

  • Reply
    Patricia Reitz
    December 20, 2012 at 2:43 am

    Stop everything – yummiola!

  • Reply
    grace
    December 17, 2012 at 9:09 pm

    i love truffles but i hate dipping them in chocolate–what a messy hassle! this is a great batch, plus, no dipping! :)

  • Reply
    Tricia @ saving room for dessert
    December 17, 2012 at 5:14 pm

    These are so pretty. Love the almond crunch on the outside, sweet creamy almond infused middle – they just look wonderful!

  • Reply
    Mary Younkin
    December 16, 2012 at 5:14 pm

    ooooh, this dark chocolate lover is absolutely mesmerized by these beauties. WOW. The are gorgeous and they sound heavenly too! Amaretto AND Almonds? LOVE!

  • Reply
    SavoringTime in the Kitchen
    December 16, 2012 at 4:18 pm

    As much as I’m a dark chocolate lover, the combination of white chocolate, amaretto and almonds sounds so delicious!

  • Reply
    thyme Sarah
    December 16, 2012 at 2:37 pm

    I keep saying that I am going to try my hand at truffle making. Yours look so delicious. I love amaretto flavor so I know they would be eaten up by one person in particular.

  • Reply
    Barbara
    December 16, 2012 at 12:50 pm

    Oh my! You have outdone yourself, Sue. What a fabulous little treat. Nothing better than Amaretto and almonds! Thanks for coming up with such a perfect recipe. We’ll reap the benefits of your invention!

  • Reply
    Sue/the view from great island
    December 16, 2012 at 5:21 am

    The Amaretto and almond flavor is really nice and strong in these, and I have to say, they’re not as rich as regular chocolate truffles, so I hope you give them a try Debby.

  • Reply
    belleau kitchen
    December 15, 2012 at 8:28 pm

    gorgeous… I always go for white chocolate when it comes to truffles and the toasted almonds must just make these exceptional… lovely stuff!

  • Reply
    Debby Foodiewife
    December 16, 2012 at 12:01 am

    White chocolate is MY dark chocolate. I usually shy away from chocolate truffles, because they are too rich for me. But these… not only did you grab my attention at white chocolate… you got me at amaretto. Well done!

  • Reply
    Lizzy Do
    December 15, 2012 at 8:31 pm

    Oh, my. I could do major damage to a batch of these delectable truffles…white chocolate and Amaretto? Swooning at the thought of these….

  • Reply
    Heather Schmitt-Gonzalez
    December 15, 2012 at 8:31 pm

    These have my name written all over them! Seriously, I think they were meant for me. Just gorgeous. SO making a batch.

  • Reply
    Averie @ Averie Cooks
    December 15, 2012 at 6:55 pm

    Oh wow. I LOVE white chocolate (and cream and amaretto < -- and was drinking some on a sailboat last night!) I need a truffle to go with it. Sue these are gorgeous! So perfect and white chocolate can be tricky to work with but you clearly nailed it!And the one year ago today recipe – want that too!

    • Reply
      Sue/the view from great island
      December 16, 2012 at 5:24 am

      Thanks Averie, but wasn’t it kind of cold on the sailboat? It was so cold here that I didn’t need to refrigerate my ganache to get it to harden up!

    • Reply
      Averie @ Averie Cooks
      December 17, 2012 at 1:01 am

      I’m in Aruba. It was a cool 82F or so :) But I know what you mean about it being chilly…before we left San Diego, it was chilly, for San Diego!

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