… Rich and Creamy Holiday Dessert Truffles!
There’s nothing quite like a creamy, melt-in-your-mouth, deeply rich and chocolatey truffle … until you add in an extra layer of smooth flavor like amaretto, of course (or if you prefer to avoid alcohol, almond extract is a very good alternative). I just LOVE this combination of flavors.
During the Thanksgiving and Christmas holiday season, these little bite-size truffles are the perfect decadent dessert – without having to go overboard on the calorie and sweets load (one truffle is very satisfying), and without nearly as much work in making a dessert with half the “wow” factor.
Since there are so few ingredients, it is very important to use quality products that will bring out the flavors (and these products don’t cost an arm and a leg – Love that). I particularly like the results in this recipe when I use a dark chocolate instead of a semisweet chocolate. I think dark chocolate kicks up the decadent load to the perfect level. I used my new favorite gluten-free, dairy-free baking chocolate, Enjoy Life Foods 69% Cacao Dark Chocolate Morsels, and found that their less sweet flavor paired really well with the sweetness of Rich’s RichWhip.
These truffles are so simple to make, can be made days in advance, and I’m convinced that if they’re brought to a party with non food-sensitive guests, they’ll be the hit of the dessert table and no one will ever suspect they’re free of gluten and dairy. And you can take all the credit! Happy holiday noshing!
Gluten-free, Dairy-free Amaretto Dark Chocolate Truffles
Prep time: less than 5 minutes
Cooking time: about 20 minutes
Cooling time: 2 hours minimum, overnight is fine
Makes: about 48 large marble-size truffles
1 8-ounce carton of Rich’s RichWhip1
10 ounces dark chocolate – I use Enjoy Life Foods 69% Cacao Dark Chocolate Morsels
6 Tablespoons Disaronno Amaretto, optional
1/4 to 1/2 teaspoon almond extract, optional if you choose to omit the amaretto
1/4 teaspoon extract of flavor of your choice, optional – McCormick is gluten-free
2 Tablespoons unsweetened cocoa powder, optional for coating – I use Hershey’s
2 Tablespoons powdered sugar, optional for coating
2 Tablespoons crushed pecans, optional for coating
2 Tablespoons crushed candy canes, optional for coating
Combine Rich’s RichWhip and chocolate chips in a double boiler over medium-high heat. Heat carefully, watching the whip topping, and don’t allow it to begin separating (which will look like curdling). Allow chocolate to melt, stirring occasionally but not continuously. Continue heating until slightly thickened and texture is smooth and creamy.
Add amaretto and continue heating until the consistency is similar to sweetened condensed milk, stirring occasionally. (Don’t add the amaretto in at the beginning or the texture won’t blend the same.) If using almond extract instead of amaretto, there’s no need to continue cooking the mixture, simply stir in the extract until well combined.
Pour truffle mixture into a shallow bowl and place in refrigerator to chill for at least two hours – longer is better.
Scoop a one-teaspoonful portion of thoroughly chilled and firm truffle mixture and roll into a ball between palms. Work quickly to prevent the chocolate from becoming soft.
Roll the truffle ball into cocoa powder or desired coating. (Note: the truffles can be rolled in cocoa powder or nuts a day or two in advance of serving, but wait to do the powdered sugar or candy cane coating until right before serving because they tend to dissolve and not give the proper coated appearance.) Place truffles on a serving platter. Continue with all truffle mixture. Refrigerate truffles until ready to serve. Store any remaining truffles in refrigerator.
Safe food is a journey … Thrive!™
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