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Chocolate Almond Truffles
Course:
Candy
Cuisine:
American
Servings:
48
Author:
Shelly
Ingredients
1
package of Milk Chocolate or Semi-sweet Chocolate Chips
1/3
cup
of Whipping Cream or Milk
whipping cream works best
1/4
teaspoon
of Almond Extract
1/2
cup
Finely Chopped Almonds
8
ounces
of Vanilla Candy Coating
1/2
cup
Semi-sweet Chocolate Chips
Instructions
Combine the package of chocolate chips and whipping cream. Cook over low heat until chips melt, about 5 minutes.
Remove from the burner and let the mixture cool slightly. Then stir in the almond extract.
Beat with a mixer on low until smooth, then refrigerate the mixture until firm, about an hour.
Roll the chocolate mixture into balls and then roll into the chopped almonds. Place on a lined cookie sheet and freeze for 30 minutes.
While the truffles are in the freezer, melt the candy coating.
Dip the frozen truffles in the candy coating one at a time then return them to the lined cookie sheet. Let the candy coating firm up.
Melt the 1/2 cup of semi-sweet chocolate chips over low heat. Then drizzle the truffles with the melted chocolate.
The truffles can be stored at room temperature in a tightly covered container up to two weeks, if they last that long.
Notes
This is a really great and easy truffle recipe. Most of the time in this recipe takes is chill time.