Chocolate-Almond Truffles
By Ashley MoorePublished on October 5, 2014
Time
35 minutes, plus 1¾ hours chilling
Yield
Makes 24 truffles
Ingredients
Before You Begin
Wear gloves when forming the truffles to keep your hands clean.
Instructions
- Place almonds in pie plate. Microwave chocolate, cream, almond extract, and salt in bowl at 50 percent power, stirring occasionally with rubber spatula, until melted, about 1 minute. Stir truffle mixture until fully combined; transfer to 8-inch square baking dish and refrigerate until set, about 45 minutes.
- Using heaping teaspoon measure, scoop truffle mixture into 24 portions, transfer to large plate, and refrigerate until firm, about 30 minutes. Roll each truffle between your hands to form uniform balls (balls needn’t be perfect).
- Transfer truffles to chopped almonds and roll to evenly coat. Lightly shake truffles in your hand over pie plate to remove excess coating; transfer to platter. Refrigerate for 30 minutes. Let sit at room temperature for 10 minutes before serving.
Time
35 minutes, plus 1¾ hours chillingYield
Makes 24 trufflesIngredients
Ingredients
Ingredients
Why This Recipe Works
Chocolate truffles are often reserved for special occasions because they can be laborious (and often messy) to make. With our goal of streamlining the truffle-making process in mind, we turned to the microwave to help us make our truffle base (a ganache.) After melting chopped chocolate, cream, almond extract, and a pinch of salt together in the microwave, we let the ganache cool for a mere 45 minutes. The truffles were then rolled and cooled for an additional 30 minutes. After quickly rolling them in some sliced almonds, we were sure that these almond-infused chocolate truffles were holiday ready (but you can enjoy them year-round, too).
Before You Begin
Wear gloves when forming the truffles to keep your hands clean.
Instructions
- Place almonds in pie plate. Microwave chocolate, cream, almond extract, and salt in bowl at 50 percent power, stirring occasionally with rubber spatula, until melted, about 1 minute. Stir truffle mixture until fully combined; transfer to 8-inch square baking dish and refrigerate until set, about 45 minutes.
- Using heaping teaspoon measure, scoop truffle mixture into 24 portions, transfer to large plate, and refrigerate until firm, about 30 minutes. Roll each truffle between your hands to form uniform balls (balls needn’t be perfect).
- Transfer truffles to chopped almonds and roll to evenly coat. Lightly shake truffles in your hand over pie plate to remove excess coating; transfer to platter. Refrigerate for 30 minutes. Let sit at room temperature for 10 minutes before serving.
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