These gluten-free boozy balls are fun to make for holidays and dinner parties! You can make them ahead of time and pull them out of the fridge when you are ready to enjoy them!
I had so much fun making these boozy balls with my friend Jamie today! I am not a huge sweet eater, but I do like to have little bites of deliciousness around during the holidays when company comes over.
These FOUR recipes are really easy to make and go together pretty easy. The truffles are a little labor intensive with having to cool them in between each step. If you want the fastest and easiest of the recipes I would recommend the cake balls over the truffles, only because you need to use a double boiler for the truffles. The next three truffle recipes will be linked below!
What are some of your favorite holiday desserts?
Do you like quick and simple desserts like these or more elaborate ones like Buche De Noel? One of my favorites is Panettone but I have yet to master a gluten free version of it!
Which Alcohol Should I Use?
You can flavor your dessert balls with any alcohol as long as it’s gluten-free! I chose the flavors for my boozy balls because we enjoy those combinations but please feel free to experiment with your boozy ball combinations!
Here is a gluten free alcohol guide to help you check to make sure your favorite libation is safe to eat and drink! Also, you can contact the manufacturer to double-check! Please remember to listen to your body!
Pin This Now And Make These Later!
Cranberry Almond Boozy Balls
These Cranberry Almond Boozy Balls use white chocolate and Amaretto to make a delicious Holiday dessert!
INGREDIENTS
- 2 cups White chocolate I used Santa Barbara Chocolate
- 4 oz Cream cheese
- 1/4 cup Powdered Sugar
- 4 TBSP Amaretto Liquor
- 1 cup Cocoa Powder for dusting
- 1/2 cup Dried cranberries chopped into small pieces
- 1/2 cup chopped almond slivers
- 1 cup white chocolate dipping chocolate.
INSTRUCTIONS
- In a double boiler, melt white chocolate and cream cheese together.
- Whisk until smooth.
- Remove from heat. Whisk in liquor and powdered sugar until smooth.
- Add in chopped cranberries. Mix.
- Put in the fridge in a covered container overnight. It should be thick so you can scoop it out and roll it when it’s ready. You can also put in the freezer to make it happen faster.
- Line a baking dish with parchment paper.
- Scoop out the mixture and roll it into a ball.
- Freeze balls so they don’t melt while dipping. About an hour.
- Melt white chocolate in a double boiler, microwave, or in a melting pot.
- Using a fork dip balls into white chocolate. Dip or sprinkle with chopped slivered almonds.
- Place in the fridge until you are ready to serve. YUM!
- Enjoy!
THE PRINTABLE RECIPE:
Gluten Free Boozy Cranberry Almond Truffles
Course: DessertDifficulty: Medium12
servings30
minutes20
minutesIngredients
2 cups White chocolate I used Santa Barbara Chocolate
4 oz Cream cheese
1/4 cup Powdered Sugar
4 TBSP Amaretto Liquor
1 cup Cocoa Powder for dusting
1/2 cup Dried cranberries chopped into small pieces
1/2 cup chopped almond slivers
1 cup white chocolate dipping chocolate.
Directions
- In a double boiler, melt white chocolate and cream cheese together.
Whisk until smooth.
Remove from heat. Whisk in liquor and powdered sugar until smooth.
Add in chopped cranberries. Mix.
Put in the fridge in a covered container overnight. It should be thick so you can scoop it out and roll it when it’s ready. You can also put in the freezer to make it happen faster.
Line a baking dish with parchment paper.
Scoop out the mixture and roll it into a ball.
Freeze balls so they don’t melt while dipping. About an hour.
Melt white chocolate in a double boiler, microwave, or in a melting pot.
Using a fork dip balls into white chocolate. Dip or sprinkle with chopped slivered almonds.
Place in the fridge until you are ready to serve. YUM!
Enjoy!
I hope you love these boozy cranberry almond truffles as much a we do!
As Always,
Best Wishes for Gluten Free Dishes!
XO
Michelle
