These incredibly easy toasted almond dark chocolate truffles are the perfect combination of rich, melt in your mouth dark chocolate and fragrant toasted almonds!
Author:Winnie Reeves
Prep Time:30 Minutes (Not Including Refrigeration Time)
Total Time:30 minutes
Yield:20-24 Truffles 1x
Ingredients
Scale
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!