Hazelnut Amaretto BON Bite Truffles
- Active Time: 35 minutes
- Total Time: 2 hours 15 minutes (includes chilling/setting)
Yield: 24 truffles
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Ingredients
- 8 oz dark chocolate (finely chopped)
- 2/3 cup heavy cream (35%+ fat)
- 1 tbsp unsalted butter
- 1–2 tsp amaretto
- 1/4 cup toasted hazelnuts, finely chopped
- Additional melted chocolate for dipping
Instructions
- Prepare the ganache by heating the cream and butter until lightly simmering, then pouring over chopped chocolate and stirring slowly until smooth.
- Stir in amaretto and chill 1.5–2 hours until thickened but scoopable.
- Fill each BON Bite cavity halfway with ganache and freeze for 20 minutes.
- Soften the ganache slightly and scoop a small portion mixed with hazelnuts into each cavity.
- Top with remaining ganache to “seal” each cavity.
- Freeze 20–30 minutes until firm.
- Unmold and dip each truffle in melted chocolate. Place on a bonMat to set,
bonTIPS
- Chill ganache until firm before dipping for cleaner, smoother coating.
- Add a little coconut oil to the coating chocolate for easier dipping.
