Buttercream truffles with amaretto, these chocolate treats are far more easier to prepare than you might think!! And they are absolutely to die for… I also like to wrap them up and turn them into a great homemade gift!
Have you made truffles before at home?
For years I have tried to avoid recipes like this one. I’m not much of a sweet tooth, which doesn’t mean that I hate making treats. Truffles and such however were not in my repertoire. Cakes, pies and cookies: I can make them with my eyes closed.
But truffles?
So this was my first attempt at making truffles at home. And they were buttercream truffles lovely. How proud I am! Chocolate truffles. I ate loads of them when I was a child before I developed a picky palate for sweets. My favorite wasn’t a chocolate filling but a smooth and rich creamy buttercream filling.
Like I said: this first attempt was spot on! Just the way I liked them back then. Serve these truffles preferably cold.
Best Buttercream Truffles with Amaretto
Do you love making homemade truffles?
Then also check out my chocolate coffee truffles!
Enjoy!
For the Buttercream Truffles Filling
The truffle filling consists of 4 ingredients only.
Butter, cream, sugar and amaretto! Combine those 4 ingredients into a smooth paste and let it cool down and set in the freezer until you are able to make little balls from the mixture.
And that’s it!
Are you ready to get your hands dirty?
Here we go!
Buttercream Truffles Filling Recipe
Buttercream truffles with amaretto, easier to prepare than it looks!!
- 6,5 oz unsalted butter (185 g), soft
- 6,5 oz icing sugar (185 g)
- ⅓ cup cream (80 ml), at room temperature
- 2 tbsp amaretto
- Add the soft butter, amaretto and icing sugar to a blender.
- Blend into a smooth paste. Pour in the room temperature cream little by little.
- Then pulse the buttery mixture well. You should end up with a creamy but firm batter.
- Put it in the freezer for 15 minutes. Then scoop out portions and roll them into small balls. Do this quickly, the heat of your hands will make the butter melt fast.
- Place the buttercream balls on a plate covered with cling film. Put them in the freezer for 30 minutes. Take them out again. Not happy with the shape? Smoothen the balls again. Then stick toothpicks in each of them. Freeze them for another 20 minutes.
For the Chocolate Buttercream Truffles Coating
So here you are: you made butter balls for the filling. The only thing you have to do now is melt the chocolate, let it cool off and then dip the butter balls in it.
Then put them in the fridge for another couple of minutes.
And you’re done!
Chocolate Buttercream Truffles Coating Recipe
Buttercream truffles with amaretto, easier to prepare than it looks!!
- 7 oz chocolate (200 g), sweet
- 2 tbsp unsalted butter
- 2 tbsp cream
- cacao powder or chocolate shavings for decoration
break the sweet chocolate into pieces and then add them to a heat-resistant bowl together with the cold butter and cold cream. Place this over a pan with boiling water.
Gently melt the chocolate and stir until you get a glossy chocolate paste.
Pour the cacao powder and shaved chocolate shavings (or whatever decoration you are using) into separate bowls. Once the chocolate has melted, take it off the heat and let it cool down again until lukewarm. Then coat the buttercream balls with the melted chocolate.
Remove the toothpick carefully and drop the ball in the cacao…
…or chocolate shaving.
Then transfer the truffles to a clean plate. Assemble the remaining truffles. Then let the truffles set in the fridge for at least another 30 minutes. Serve cold.
