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Archive for valentines day

Chocolate Hazelnut Tart

Watch our crafty Chef Barbara make adorable heart-shaped chocolate covered pretzels in our newest video!

If you’re having a party or guests anytime soon, then you’re going to love this recipe. Our easy to make yet deliciously indulgent Chocolate Dipped Cookie Spread Pretzels are perfect finger food. And with a variety of cookie spreads available and choices of white and dark chocolate for dipping, you can easily cater to any taste!

How do you make these miracle snacks? We’re glad you asked! Set some small pretzels on a cookie sheet. Fill the holes with the Amoretti Cookie Spread of your choice. We have flavors such as biscotti, chocolate and peppermint, cookies and cream, gingerbread, graham cracker, and more, so you can really get creative! Freeze these pretzels for at least three hours. Then temper white or dark chocolate and dip the frozen, filled pretzels in it. Set them on a sheet pan lined with parchment paper. Let the dipped pretzels set for about an hour in a cool place. And you’re all finished!
So throw some of these yummy pretzel treats together and watch them disappear!



    1. Place small pretzels on a cookie sheet lined with parchment paper.
    2. Fill the holes with Amoretti Cookie Spread.
    3. Freeze for at least 3 hours or overnight.
    4. Temper white or dark chocolate and dip the frozen, filled pretzels and set on a sheet pan lined with parchment paper.
    5. Let chocolate pretzels set for an hour in a cool place.

Cake Pops

Wednesday, February 17th, 2016
Amoretti Cake Pops

Easy to follow recipe for Valentines Day!



    1. Bake cake per instructions on box.
    2. Cool completely, wrap and refrigerate overnight.
    3. If using a round cake pan, cut cake in half, as though you were layering the cake.
    4. Wrap one layer and freeze for later use.
    5. Crumble half of the cake into a bowl, using your hands, until it is finely crumbed.
    6. Make a chocolate ganache (recipe below) and add 6 tablespoons Amoretti Cappuccino Tiramisu compound.
    7. Add the ganache to cake crumbs a little at a time, starting with a ¼ cup. Mix until it comes together like a dough. You want the cake pop to stay on the lollipop stick, but not be too mushy. Keep testing it as you go.
    8. Roll out little balls of the mix in your hands and place on a sheet pan. Chill for two hours or overnight.
    9. Melt white chocolate ganache slowly and add the Amoretti® Peppermint Extract.
    10. Dip a lollipop stick about ½” into the white chocolate ganache.
    11. Push the stick into a cold cake pop and lay it on the sheet pan.
    12. Chill cake pops with sticks for 30 minutes.
    13. Melt white chocolate ganache again slowly and dip the cake pops into it.
    14. Let excess ganache drip and gently tap the stick on your hand, so as not to dislodge it from the stick.
    15. Push the stick into the styrofoam block to dry.
    16. Sprinkle with any decorations you choose. Red sugar, blue sugar, sprinkles, or crushed nuts.
    17. Drizzle with dark chocolate or color white chocolate and drizzle over top of cake pop.
    1. Heat cream to boiling and pour over chopped chocolate.
    2. Let sit for about one minute before mixing until thoroughly combined.