Almond Disaronno Truffles
Indulge in the luxurious decadence of Almond Disaronno Truffles, a perfect combination of rich dark chocolate, nutty almond accents, and a smooth kick of Disaronno liqueur. These handmade confections feature a luscious ganache filling made with velvety heavy cream and a hint of butter, infused with the warmth of Italian liqueur for an irresistible flavor. Each truffle is rolled in toasted almond flakes, adding a delightful crunch and nutty aroma, with the option to dust them in cocoa powder or powdered sugar for an extra layer of sophistication. With only 20 minutes of prep time and a few simple steps, this gourmet treat is perfect for gifting, special occasions, or satisfying your sweet cravings. Serve these creamy, melt-in-your-mouth truffles chilled or at room temperature for the ultimate dessert indulgence.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or more)
- 120 ml Heavy cream
- 20 grams Unsalted butter
- 30 ml Disaronno liqueur
- 100 grams Almond flakes
- 2 tablespoons Cocoa powder
- 2 tablespoons Powdered sugar (optional, for coating)
Instructions
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling.
Remove the cream from heat and immediately pour it over the chopped chocolate. Let it sit for 2 minutes to allow the chocolate to melt.
Using a spatula, gently stir the mixture until smooth and glossy.
Add the unsalted butter and Disaronno liqueur to the chocolate mixture. Stir until fully incorporated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.
While the mixture chills, toast the almond flakes in a dry pan over low heat until golden and fragrant. Remove from heat and let them cool completely.
Once the chocolate mixture is firm, use a small spoon or melon baller to scoop out portions and roll them into bite-sized balls with your hands. Work quickly to prevent the mixture from melting.
Roll each truffle in the toasted almond flakes. Alternatively, roll them in cocoa powder or powdered sugar for variety.
Place the finished truffles on a parchment-lined tray and refrigerate for at least 30 minutes to set.
Store the truffles in an airtight container in the refrigerator for up to 1 week. Serve chilled or slightly softened at room temperature.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 81.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
