Almond chocolate truffles

These chocolate truffles are basically ganache balls covered in crushed almonds. They are such a yummy snack! I used almond extract in the chocolate ganache to intensify the nutty flavor. Making truffles is such a fun and messy job.

Ganache sounds fancy and complicated but only requires two ingredients: chocolate and hot heavy cream. This is whisked until it becomes one color and you have a thick chocolate sauce. I did these on the stove so just make sure you’re using low heat. Stir consistently and it’s ready in literally five minutes. Let it cool slightly and then refrigerate it. You have to refrigerate it because that’s how the ganache will solidify so you can roll them into balls.

The hard part is when you have to form the chocolate truffle balls. After you take the ganache out of the fridge it should have the consistency of thick caramel. You have to work quickly because the warm from your hands may heat up the chocolate and cause it to melt. I usually dust my hands with a bit of cocoa powder before I roll the ganache. I used crushed almonds for this recipe but you can use cashews, walnuts or pistachios. You can even decorate the chocolate truffles with icing sprinkles or other topping you prefer.

Check out a similar chocolate ganache recipe which is used in a no-bake Baileys cream chocolate tart.

Chocolate almond truffles

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Servings: 12 Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Rating: 4.5/5

( 2 voted )

Ingredients

1 cup whipping/heavy cream

2 cups dark chocolate bars, chopped (about 400g packets)

2 teaspoons almond extract

2 cups crushed almonds

Instructions

1. Heat the cream in a saucepan on medium heat for about 2 minutes. It shouldn't be boiling.
2. Add the chopped chocolate to the cream and stir, scraping the sides as you go along.
3. Once the ganache is one color and smooth, turn off the heat and add in the almond extract.
4. Pour this immediately into a bowl and refrigerate for at least 2 hours until firm.
5. Roll the refrigerated ganache into 2 inch bite-sized balls and dip into crushed almonds.
6. Refrigerate for another hour or so before serving to keep them firm.

Notes

You can decorate the truffles with icing sprinkles or other topping you prefer.