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.
Printable Recipe
Almond-Chocolate Cream Truffles
Ingredients
- 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
Instructions
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Heat cream in medium sized sauce pan to simmering; remove from heat.
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Add chopped semisweet chocolate and butter, whisking until smooth.
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Cool to luke-warm and stir in almonds.
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Refrigerate covered in a medium sized bowl, stirring occasionally until firm (4 hours to overnight).
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Once set, scoop with a #100 scoop (or melon baller).
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Quickly roll into 1-inch balls.
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Freeze uncovered on baking sheets until hard (about 1 hour).
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Temper chocolate (or melt dipping chocolate).
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Dip centers decorating as desired and let harden.
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Store in an airtight container.
Recipe Notes
Brazil Nut Variation – substitute toasted Brazil nuts for almonds and white chocolate coating for semisweet. Dust with unsweeted cocoa before coating sets.