Amaretto Raisin Truffles - Chocolate Penguin Truffles
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins

Chocolate truffles filled with white chocolate amaretto raisin ganache are decorated with modeling chocolate to look like cute little penguins for Christmas.

Course: Dessert
Cuisine: American
Keyword: christmas desserts, penguin desserts
Servings: 40
Author: Beth
Ganache filling-
  • 1 cup California Golden Raisins
  • 1/2 cup Amaretto plus 1 1/2 tablespoons
  • 1/2 teaspoon cinnamon
  • 16 ounces white chocolate
  • 3/4 cup heavy whipping cream
Chocolate Eggs-
  • 30 ounces semi-sweet chocolate melted and tempered*
  • or dark confectionery coating melted (Dark Cocoa Candy Melts)
  • *For detailed information about working with pure chocolate or confectionery coating see my Chocolate Making Tips page.
  • white luster dust
  • 80 candy eyes
  • 120 orange candy coated sunflower seeds
  • white non-pareils
  • OR - modeling chocolate recipe and coloring instructions here
  1. Combine the raisins, Amaretto, and cinnamon in a small saucepan.
  2. Set over medium heat. Bring to a boil.
  3. Reduce heat to medium low and simmer, stirring occasionally, until most of the liquid evaporates and the raisins become coated in a thick glaze.
  4. Pour white chocolate into bowl of food processor and pulse until you have small pieces.
  5. Add the hot raisins to the chocolate and pulse until it is well blended. It will be very thick and chunky at this point.
  6. Heat heavy whipping cream in a saucepan over medium heat, just until bubbles begin to form around the edge of the pan.
  7. Pour the hot cream over the white chocolate. Place the lid on the food processor and let it sit for 2 minutes.
  8. Pulse until creamy and smooth. Add the remaining 1 1/2 teaspoons Amaretto and pulse to combine.
  9. Create chocolate shells in egg molds.
  10. Allow chocolate to set at room temperature for 10 minutes then refrigerate for 10 minutes.
  11. Fill with Amaretto Raisin Ganache
  12. Let set for 4 hours at room temperature
  13. Cover ganache with thin layer of chocolate.
  14. Refrigerate for 10 minutes until set.
  15. Un-mold and decorate.
  16. Brush on an oval of white luster dust.
  17. Attach two candy eyes, 1 orange candy coated sunflower seed beak and 2 feet using chocolate.
  18. Spoon a heaping teaspoonful of chocolate onto a piece of parchment paper. Sprinkle white non-pareils around the edge.
  19. Set one penguin truffle in the center of the chocolate.
  20. Sprinkle on more non-pareils to cover entire surface of chocolate.
  21. Hold penguin in place until it can stand upright on it's own.
  22. Alternatively, decorate penguins using modeling chocolate.