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8 chocolate truffle amaretto balls on a counter, chocolate chips on table.
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Vegan Amaretto Chocolate Truffles Recipe

Chocolate truffles have never been so easy to make! With a hint of amaretto, these vegan truffles are both rich and creamy. So indulgent, these truffles are a chocolate lover's dream dessert!
Prep Time1 hr
Cook Time15 mins
Resting Time6 hrs
Total Time7 hrs 15 mins
Course: Appetizers, Dessert
Cuisine: American
Servings: 25
Calories: 68kcal
Author: Amanda Mason


For The Truffle Center

For The Chocolate Coating

For The White Drizzle


Chop and Mix The Chocolate

  • Start out by placing the morsels in a blender or food processor. Turn the speed to low and chop until the chocolate is in a chopped/shaved consistency.
    Expert Tip: It's important to chop the morsels because it helps melt more consistently when making the truffle center and the chocolate dipped hard shell. While you can chop the morsels with a knife, it's easier and quicker to use a food processor or blender.
  • Next, put the chopped morsels in a large bowl with 2 Tablespoons of leveled Cacao powder. Set aside.

Cut The Vegan Butter

  • Using a knife, slice 6 Tablespoons of cold vegan butter.
  • Then, chop the slices of butter into small pea-size pieces. Set aside.
    Expert Tip: Cutting the butter into small pieces helps the butter melt faster when it's added to the melted chocolate and it contributes to making the truffle super smooth and velvety.

Boil The Coconut Whipping Cream

  • Place a small saucepan on the stove over medium-high heat. Pour 1 cup of coconut whipping cream into the saucepan. The coconut whipping cream needs to come to a low boil.
    It's really important that you stir the whipping cream to ensure it doesn't burn. When the cream is at a slow low, remove it from the heat. 
  • Pour the hot liquid into the bowl containing the chopped chocolate and Cacao Bliss. Whisk until all the ingredients start to become well combined. 
  • Next, add the almond extract and Amaretto.
  • Then, add the chopped butter to the bowl and continue to hand whisk until it has completely melted and all ingredients are well combined.
  • Cover the bowl with plastic wrap and place it in the refrigerator to chill and set for a minimum of 2-3 hours, up to overnight. 

Roll The Truffle Balls

  • After the ganache has completely chilled and set, it is ready to be rolled into truffle balls.
    Cover a large cookie sheet with parchment paper. Remove the plastic wrap from the bowl.
  • Using a spoon, scoop ½ to 1 Tablespoon of the ganache and using your hands, roll the mixture into a ball. Continue this process until all the ganache has been rolled.
    Expert Tip: If using ½ Tablespoon of chocolate, this recipe will yield about 40-50 truffles. If using 1 Tablespoon, the recipe will yield 20-30.
  • Cover the cookie sheet with plastic wrap and place back into the refrigerator for another 2-3 hours, up to overnight so they can set.

Melting Chocolate and The Dipping Process

  • Using a double broiler, heat 3 cups of water until it comes to a low boil.
  • Add an additional 1 cup of chopped chocolate to the dry part of the broiler and allow to melt while whisking the chocolate the entire time to ensure it does not burn. 
  • Once the chocolate has melted and is smooth, grab a truffle ball and either using a fork or a candy dipper, move the ball around until it is completely covered in chocolate.
  • Once dipped, place the truffle ball back on the cookie sheet and parchment paper. Do this until all the balls have been dipped, adding more chopped chocolate as needed and maintaining the temperature of the chocolate around 120°F.
    Expert Tip: As soon as you dip the truffle balls and while the chocolate is still wet, you can sprinkle on finely chopped almonds onto the balls.
  • Once all the truffles are dipped, cover the cookie sheet with plastic wrap and place them back into the refrigerator for 1 hour to allow the outer shell to harden.

White Drizzle - Optional Step

  • To add the white drizzle lines, you'll need white melting wafers (candy melts) and about 1-2 Tablespoons of the coconut whipping cream.
    To do this, place ¼ cup of melting wafers in a microwave safe dish and microwave for 1 minute.
  • Stir, then heat again for 20 seconds. Stir again, and continue to heat in 20 second increments until the candy has melted. The consistency should be somewhat of a paste. 
  • From there, add 1-2 Tablespoons of coconut whipping cream to the melted wafers and mix to combine. The consistency at this point should be more of a thick liquid.
  • Take a whisk and dip it into the bowl of melted wafers and then drizzle the melted wafers onto the truffles. 
  • Place the truffle candy back into the refrigerator for 30-45 minutes to set.
  • Remove from the refrigerator and serve immediately!



  • This is a multi-step process recipe with incremental steps that requires multiple chilling times. That's why the total time to make these shows 7 hours. 
  • Chocolate will very easily and quickly burn if it gets too hot too fast. I use a double boiler pot to manage the heat and how it melts. The melted chocolate needs to be maintained at around 120°F. If you don't want to use a candy thermometer, keep an eye on the consistency of the chocolate and lower the heat between medium-low and low to ensure it doesn't get hard.
  • If it looks like it is starting to get hard, you can add more chopped chocolate to the double broiler, as well as some paramount crystals to help it get back to more of a fluid consistency.
  • For the chill time with each step, all you need is about 2-3 hours for them to set in the refrigerator. But feel free to let the truffle mixture and formed truffle balls chill overnight.
  • Store these in a plastic baggie or tupperware in the refrigerator for up to 3 weeks.


Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 26mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg