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This easy truffle recipe replaces peanut butter with almond butter for a rich and delicately flavored treat. Toasted almonds give it a nice crunch.
By Ecole Chocolat
Almond Butter Truffles are rolled in toasted chopped almonds.
Yield: 40-45 pieces
4 oz./115g bittersweet or dark chocolate, chopped into small pieces
6 oz./175g milk chocolate, chopped into small pieces
½ cup/125ml plus 2 tbsps./30ml heavy cream or crème fraîche
½ cup/125ml almond butter
½ tsp/5ml pure almond extract (optional)*
8 oz./250g toasted slivered almonds, roughly chopped
Bring cream to a boil in a heavy saucepan. Remove from heat.
Stir chocolate into cream using a whisk or wooden spoon. Stir until all the chocolate is melted.
Add almond butter and almond extract (if desired) and mix thoroughly. Chill in refrigerator until firm (1-3 hours).
Using a spoon or melon-ball cutter, form chilled mixture into 1-inch (2.5cm) balls and roll in chopped toasted almonds. Serve immediately or store in the refrigerator, well wrapped in plastic, for up to one week. Or wrap well in several layers of plastic and freeze.
*Almond extract adds a distinctive almond flavor, which some people don't care for, so use it only if it appeals to you.
Recipe by Ecole Chocolat. Photo by Ric Ernst. All rights reserved.
Copyright © 2016 Wilmor Publishing Corp. All rights reserved.