An Easy Almond Truffle Recipe

Almond Truffles
(c) 2014 Elizabeth LaBau
Ratings (4)
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: about 48 truffles (48 servings)
Nutritional Guidelines (per serving)
80 Calories
5g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: about 48 truffles (48 servings)
Amount per serving
Calories 80
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 2mg 1%
Sodium 10mg 0%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Protein 1g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Almond truffles have a double dose of almond flavor. The ganache is flavored with almond paste, and the finished truffles are rolled in a coating of crushed, toasted almonds. You can use this recipe to make a homemade almond paste, or 7-ounce packages of almond paste are available in the baking aisle of many supermarkets. You can also substitute storebought or homemade marzipan.

Ingredients

  • 2 cups/12 ounces semisweet chocolate (chopped)
  • 7 ounces almond paste
  • 1/3 cup heavy cream
  • 1/3 cup almonds (finely chopped)
  • 1/3 cup cocoa powder (more or less, for dusting)

Steps to Make It

  1. Prepare a baking sheet by lining it with aluminum foil.

  2. Grate the almond paste using a box grater, or chop it finely with a knife.

  3. Place the chocolate, grated almond paste, and cream in the top bowl of a double boiler. (Alternately, a regular glass or metal bowl can be used, as long as it fits snugly over the top of a saucepan.) Bring the water in the saucepan to a simmer and stir the chocolate mixture steadily with a rubber spatula.

  4. Continue to heat and stir until the mixture is smooth and homogenous. Once the chocolate is entirely smooth, remove the bowl from the heat, cover the surface of the chocolate with cling wrap, and allow the mixture to cool to room temperature.

  5. Place the truffle mixture in the refrigerator to firm up for 2 hours. Once firm, dust your hands with cocoa powder. Scoop teaspoonfuls of the chocolate and roll between your fingers into a round shape. Roll the truffles in the chopped almonds, and place on the prepared baking sheet. Repeat with remaining truffles.

  6. Place the truffles back in the refrigerator to set for 30 minutes. Once they are set, they can be stored in an airtight container in the refrigerator for several days. Bring to room temperature before serving.