Christmas is a mere 7 days away and this last week is always the most hectic. Between picking up last minute gifts, attending holiday parties and scrambling to get all of your wrapping done, it’s hard to find the time to bake.
This recipe for toasted almond truffles takes no time at all but will be sure to please any party guest. It is always a good idea to mix up your holiday cookie tray, so incorporate these bite size morsels for a simple, yet decadent addition.
½ cup heavy cream
6 ounces dark chocolate, chopped
½ tablespoon unsalted butter
8 ounces dark chocolate, melted and tempered
1 cup almonds, toasted and minced
1. To make the ganache, bring cream to a boil in a small saucepan. Place chocolate in a medium bowl and pour the cream over it. Let the chocolate melt for 1 minute. Stir with a spatula in tight circles from the center outward. Let the mixture cool to 108 degrees, then stir in the butter until combined. Cover with plastic wrap and refrigerate for 1 hour. Roll ganache by hand into large, grape-size spheres.
2. Dip the ganache in the tempered chocolate. Let set for a few seconds, then roll the rounds in the chopped almonds. Cool until the coating has set.