These incredibly easy toasted almond dark chocolate truffles are the perfect combination of rich, melt in your mouth dark chocolate and fragrant toasted almonds!
As much as I love to bake, I am a big lover of no-bake treats especially when I have a lot going on but still want to quench a sweet craving. What better way to satisfy a sweet craving than with truffles? Not just any kind of truffles but toasted almond dark chocolate truffles! Made with simple everyday ingredients, these melt in your mouth dark chocolate truffles are perfectly balanced by the subtle crunch from fragrant toasted almonds. Believe me when I say that these truffles will not last long. I would suggest sharing but after one bite, you will want to keep the rest for yourself!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Toasted Almond Dark Chocolate Truffles
Key Ingredients
- Dark Chocolate Bars
- Heavy Cream
- Honey – may substitute with maple syrup/agave
- Unsalted Butter
- Vanilla Extract (Optional)
- Almonds – may used sliced or whole almonds
To Make Toasted Almond Dark Chocolate Truffles
- Preheat – oven to 350F(180C). Spread out almonds on a medium baking sheet in an even layer and bake for 8 -10 minutes or until almonds become fragrant and take on a toasted appearance. To prevent burning/overbrowning on one side, almonds should be stirred halfway through baking time.
- Cool – toasted almonds to room temperature before finely chopping and transferring to a large shallow dish. Set aside until ready to use.
- Pour – heated heavy cream over chocolate and allow mixture to sit untouched for 1 minute.
- Whisk – heavy cream into melted chocolate starting in the center and moving outward until all of the ingredients are combined and a smooth, shiny consistency is achieved, about 1-2 minutes. Next, whisk softened butter into chocolate truffle mixture one tablespoon at a time. Make sure the first butter is completely incorporated into chocolate before adding and whisking in the remaining butter.
- Add – and mix to combine the honey and vanilla extract (optional) into chocolate truffle mixture.
- Pour – chocolate truffle mixture into a shallow, flat bottom dish like an 8×8 square baking pan and spread into an even layer using a rubber spatula.
- Cover – the top of chocolate truffle mixture directly with plastic wrap before refrigerating for 3-4 hours or overnight.
- Line – a large plate with a piece of parchment paper. Retrieve dish with toasted almonds.
- Scoop – using a 1/2 tablespoon cookie scoop or 1 tablespoon cookie scoop, scoop out small mounds of the set chocolate mixture and roll into a smooth ball before transferring to parchment lined plate. If you find that truffles are melting too quickly or are difficult to handle, place the plate with truffles in the freezer for 10-15 minutes to firm up slightly before rolling in coating.
- Coat – truffles with toasted almonds. If almonds are not sticking to truffles, gently press almonds into truffles.
- Serve – toasted almond dark chocolate truffles at room temperature or chilled.
How to Store Toasted Almond Dark Chocolate Truffles
Toasted almond dark chocolate truffles stored in an airtight container will last up to 1 week in the refrigerator and 2-3 months in the freezer. When ready to eat/serve frozen toasted almonds dark chocolate truffles, thaw in the refrigerator until no longer frozen. May be served chilled or at room temperature.
Tips For Successfully Making Toasted Almond Dark Chocolate Truffles
- Use High Quality Chocolate – for the best dark chocolate truffles with a melt in your mouth consistency, use a high quality chocolate bar. Avoid using chocolate chips, chocolate bars work best here. Here are some great options Lindt, Ghiradelli and Godiva. In place of dark chocolate bars, semi-sweet or bittersweet chocolate baking chocolate bars may be used. I like the Baker’s and Ghiradelli brands.
- Finely Chop Chocolate – for a lump free chocolate truffle mixture, it helps to have the chocolate finely chopped so that it will melt evenly. If in the event you have unmelted pieces of chocolate in your mixture, chocolate may be melted over a double boiler or in the microwave at 30 second intervals taking care to stir chocolate after each interval to prevent it from burning.
- Properly Warm-Up Heavy Cream – heavy cream should be heated through until hot but not boiling. Once visible steam and small bubbles starts to form on the surface of cream, it is ready and should be removed from heat.
- Allow Chocolate Mixture to Sit Untouched – once hot cream is poured over chocolate, allow mixture to rest untouched for 1-2 minutes. This will allow the chocolate to melt sufficiently and also result in a smooth, shiny chocolate truffle mixture once ingredients are whisked together.
- Properly Chill Chocolate Truffle Mixture – it is important that the chocolate truffle mixture is properly chilled until it is firm all the way through. This will make it easier to shape and roll the chocolate into compact balls without it melting too quickly. Chocolate truffle mixture should be refrigerated for at least 3-4 hours or overnight. If you find that chocolate is too hard to scoop out into mounds, allow it to sit at room temperature for 5-10 minutes to soften up a bit.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Hope you enjoy the recipe!
PrintToasted Almond Dark Chocolate Truffles
These incredibly easy toasted almond dark chocolate truffles are the perfect combination of rich, melt in your mouth dark chocolate and fragrant toasted almonds!
- Prep Time: 30 Minutes (Not Including Refrigeration Time)
- Total Time: 30 minutes
- Yield: 20–24 Truffles 1x
Ingredients
- 8 Ounces (226 g) Dark Chocolate, Finely Chopped
- 1 Cup (120 g) Almonds, Sliced or Whole, Finely Chopped
- 1/2 Cup + 2 Tablespoons (150 ml) Heavy Cream, Hot (Not Boiled)
- 2 Tablespoon (1 oz) Unsalted Butter, Softened
- 1 Tablespoon Honey (15 ml), May Substitute with Maple Syrup
- 1 Teaspoon Vanilla Extract, Optional
Instructions
- Preheat oven to 350F(180C). Spread out almonds on a medium baking sheet in an even layer and bake for 8 -10 minutes or until almonds become fragrant and take on a toasted appearance. To prevent burning/overbrowning on one side, almonds should be stirred halfway through bake time. If using sliced almonds, reduce bake time to 5-6 minutes paying careful attention to almonds to prevent burning.
- Cool toasted almonds to room temperature before finely chopping and transferring to a large shallow dish. Set aside until ready to use.
- In a large mixing bowl, add dark chocolate.
- Pour heated heavy cream over chocolate and allow mixture to sit untouched for 1-2 minutes.
- Whisk heavy cream into melted chocolate starting in the center and moving outward until all of the ingredients are combined and a smooth, shiny consistency is achieved, about 1-2 minutes. If you have unmelted pieces of chocolate in your mixture, chocolate may be melted over a double boiler or in the microwave at 30 second intervals taking care to stir chocolate after each interval to prevent it from burning.
- Whisk softened butter into chocolate truffle mixture one tablespoon at a time. Make sure the first addition of butter is completely mixed into chocolate before adding and whisking in the remaining butter.
- Add and mix to combine the honey and vanilla extract (optional) into chocolate truffle mixture.
- Pour chocolate truffle mixture into a shallow, flat bottom dish like an 8×8 square baking pan and spread into an even layer using a rubber spatula.
- Cover the top of chocolate truffle mixture directly with plastic wrap before refrigerating for 3-4 hours or overnight.
- Line a large plate with a piece of parchment paper. Retrieve dish with toasted almonds.
- Using a 1/2 tablespoon cookie scoop or 1 tablespoon cookie scoop, scoop out small mounds of the set chocolate mixture and roll into a smooth ball before transferring to parchment lined plate. If you find that truffles are melting too quickly or are difficult to handle, place the plate with truffles in the freezer for 10-15 minutes to firm up slightly before rolling in almond coating.
- Working quickly, coat truffles with toasted almonds. If almonds are not sticking to truffles, gently press almonds into truffles.
- Serve toasted almonds dark chocolate truffles at room temperature or chilled.
Notes
- Toasted almond dark chocolate truffles stored in an airtight container will last upto 1 week in the refrigerator and 2-3 months in the freezer.
- For a stronger almond flavor, replace 1/4 teaspoon of vanilla extract (if using) with pure almond extract. Alternatively, 1 tablespoon of almond liquor may be mixed into chocolate truffle mixture with the honey and vanilla extract (if using) for a more pronounce almond flavor.
- In place of dark chocolate bars, semi-sweet or bittersweet baking chocolate bars may be used. Just make sure to use a high quality chocolate bar and not chocolate chips.
- Instead of toasted almonds, truffles may be coated in cocoa powder, any variety of nuts, sprinkles, coconut or finely crushed candy. Recipe is completely adaptable to your liking!
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