Almond-Chocolate Cream Truffles

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This recipe for Almond-Chocolate Cream Truffles comes from the Nov. 1979 edition of Cuisine Magazine. It makes 4 1/2 dozen truffles.


  • 1 cup whipping cream
  • 10 oz. semisweet chocolate, finely chopped
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1-1/4 cups coarsely chopped toasted unblanched almonds (about 6 oz.)
  • 1 to 1-1/2 pounds semisweet chocolate coating


  1. Heat cream in medium sized sauce pan to simmering; remove from heat.
  2. Add chopped semisweet chocolate and butter, whisking until smooth.
  3. Cool to luke-warm and stir in almonds.
  4. Refrigerate covered in a medium sized bowl, stirring occasionally until  firm (4 hours to overnight).
  5. Once set, scoop with a #100 scoop (or melon baller).
  6. Quickly roll into 1-inch balls.
  7. Freeze uncovered on baking sheets until hard (about 1 hour).
  8. Temper chocolate (or melt dipping chocolate).
  9. Dip centers decorating as desired and let harden.
  10. Store in an airtight container.

Brazil Nut Variation –  substitute toasted Brazil nuts for almonds and white chocolate coating for semisweet.  Dust with unsweeted cocoa before coating sets.

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