Dark Chocolate Almond Truffles

Named for the earthy fungi they resemble, chocolate truffles are a French confection classic. These dark versions fold almond extract and toasted nuts into silky ganache, then finish with a cocoa dusting.

Serves 6 · 25 min prep · 5 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 24g carbs
• 24g fat
• 3g fiber

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Ingredients

• 10 oz bittersweet chocolate (70% cacao), finely chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp almond extract
• 3/4 cup toasted sliced almonds, finely chopped
• 1/4 cup cocoa powder for dusting
• 1/8 tsp pinch of fine sea salt

Instructions

1. 1Finely chop the bittersweet chocolate and place it in a medium heatproof bowl along with the butter and salt.
2. 2Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer the edges; do not let it boil hard.
3. 3Pour the hot cream over the chocolate and butter. Let stand undisturbed for 2 minutes so the heat softens everything.
4. 4Starting from the center, whisk slowly until the mixture becomes a smooth, glossy ganache with no streaks. Stir in the almond extract.
5. 5Cover the bowl and refrigerate the ganache until firm enough to scoop, about 1 1/2 to 2 hours.
6. 6Place the finely chopped toasted sliced almonds in one shallow bowl and the cocoa powder in another.
7. 7Using a small cookie scoop or teaspoon, portion the chilled ganache into equal pieces. Roll each quickly between your palms into a smooth ball.
8. 8Roll half the truffles in the chopped toasted almonds so they are fully coated with visible nut pieces; roll the remaining half in cocoa powder.
9. 9Place finished truffles on a parchment-lined tray. Chill 15 minutes to set the coatings.
10. 10Arrange on a serving plate or in mini paper cups. Keep refrigerated until ready to share; they soften slightly at room temperature for the best melt-in-mouth texture.