Small Batch Almond Truffles

Almond Truffles (Small Batch)

Pure, ultimate chocolate indulgence and sinfully delicious! That’s how I describe this Almond Truffles. Although this is basically just a melted chocolate, it’s still 100% better than a regular block chocolate.

Almond Truffles (Small Batch)

Sprinkle chopped Almonds and drizzle with melted chocolate

First, the texture of Truffles are a lot softer and smooth and decadent as compare to a block chocolate. It looks more fancy and elegant too, which makes it a great give away for any occasions.  It looks beautiful, but believe me when I tell you it is very simple to make. I am quite picky when it comes to Truffles, I don’t just get any Truffle I see. In fact, I sometimes avoided buying it because most of the time, I was overwhelmed by the creaminess of the commercialize Truffles.

Almond Truffles (Small Batch)

 

While other people prefer smooth and plain, I prefer my Truffles with texture. This is why I decided to add chopped Almonds to give it the crunch, and also add the nutty flavor which I like in my chocolate. For me, the Almonds and chocolate is a match made in heaven, they go so well together. Also, by adding chopped Almonds, I don’t feel like I am eating a pure melted chocolate (although this is actually a pure melted chocolate).

Almond Truffles (Small Batch)

The addition of Almond made a lot of difference not only to the texture, but most especially to taste and flavor. I also added Almond meal, again to give it slightly grainy texture and more Almond flavor. This is very easy and simple to make, but a sure crowd pleaser. Take your chocolate into a higher level with this Almond Truffles, you will not regret it. Let’s get started!

Ingredients:

    • 12 ounces (approximately 155g) semi-sweet or milk chocolate, coarsely chopped and divided
    • 1/4 cup heavy cream
    • 1/3 cup whole Almonds (approximately 50g) toasted and chopped
    • 3 tbsp Almond meal (ground almond) – If you do not have this, add 3 tbsp finer chopped Almonds instead.

Note: Select the photo to show the description

Instructions:

Toast Almonds: To toast them, spread them out on a lined baking sheet and bake for 7-8 minutes at 300°F (149°C). Let them slightly cool. Then, put them into a food processor and pulse a few times to really chop them up fine. You want small pieces of nuts.

Make Truffles Base:

  1. Place 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave in three 30 second increments, stirring after each, for a total of 90 seconds or until fully melted and smooth. Stir until almost completely melted. Set aside.
  2. Microwave the cream for 45 seconds then slowly pour over the chocolate. Gently begin stirring with a spoon in one direction. Do not forcefully stir, always be gentle to avoid forming bubbles. Once the chocolate and cream are smooth, stir in 3/4 of the toasted Almonds, saving the rest for toppings. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator until it reaches “scoopable” consistency, about 4 hours. If it becomes to hard (fridge settings could vary), take it out and leave at room temperature until “scoopable” and manageable.
  3. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Remove mixture from the refrigerator. Coat your palms with a little cocoa powder, measure 1 teaspoon then roll the mixture in your hands into a ball as best as you can, then place on the baking sheet. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)

Coat in Chocolate:

  1. Melt the remaining 4 ounces of chocolate in the microwave. Place the chocolate in a medium heat-proof bowl. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth. Use a deeper bowl, or a measuring glass for easier dipping and coating.
  2. Dip each truffle completely into the chocolate using a fork. When lifting the ball out of the chocolate, remember to tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Sprinkle with remaining Almonds. Drizzle with any leftover chocolate. Refrigerate for 30 minutes or until chocolate has completely set before serving.

Makes 10 pieces

Make ahead tip: Layer truffles in a Tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.

DSC_0826

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community chocolate dipping!♥

Quote of the Day

All you need is love, but a little chocolate now and then doesn’t hurt ~ Charles M. Schulz

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