Ingredients for Almond Disaronno Truffles
- 1 (12 ounce) package semi-sweet chocolate chips
- 1/4 cup butter
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1/4 cup Disaronno Amaretto liqueur
- 1/2 cup slivered almonds
- 1/4 cup unsweetened cocoa powder
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How to Make Almond Disaronno Truffles
- Melt chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring until smooth and completely melted.
- Remove from microwave and stir in the sweetened condensed milk and Disaronno almond liqueur until fully combined and creamy.
- Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
- Once firm, scoop out rounded tablespoons of the chocolate mixture.
- Roll each scoop into a ball, approximately the size of a large marble.
- Place the truffles on a parchment-lined plate and refrigerate while you prepare the coating.
- In a food processor, pulse the slivered almonds until finely ground. Add the cocoa powder and pulse until just combined. Do not over-process.
- Place the almond-cocoa mixture in a resealable plastic bag.
- Add a few truffles at a time to the bag and gently shake until they are evenly coated.
- Remove the coated truffles from the bag and place them in small candy cups or paper liners.
- Refrigerate for at least 30 minutes before serving to allow the coating to set. Serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
55g
Fat
24g
Carbs
5g