Dark chocolate truffles

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20 min


42 truffles

* PLUS Cooking time: 2 minutes, Broiling Time: 2 minutes, Refrigeration Time: 120 minutes


  • 3/4 cup whole blanched almonds , or 1/2 cup slivered almonds
  • 225 g bittersweet or semisweet chocolate , about 8 squares
  • 1/4 cup unsalted butter
  • 1/4 cup sifted icing sugar
  • 1/4 tsp vanilla
  • 1/4 cup rum , almond, orange or raspberry liqueur
  • dusting icing sugar


  • Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 inches (15 cm) from broiler. Watching very carefully and shaking pan often to avoid burning, toast until lightly golden, from 2 to 3 minutes. Cool while continuing with recipe.
  • Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth. Using a rubber spatula, turn into a medium-size mixing bowl. Stir in 1/4 cup icing sugar, vanilla and rum or liqueur. Then, stir in almonds. Refrigerate, uncovered, until firm enough to roll, about 2 hours. Form into 1-inch (2.5-cm) balls and roll in icing sugar. Store, tightly covered, in the refrigerator for up to 3 weeks.

Nutrition (per serving)

  • Calories
  • 55,
  • Protein
  • 1 g,
  • Carbohydrates
  • 3.7 g,
  • Fat
  • 4.7 g,

Serve a large cup of dark-roasted coffee to sip while nibbling these rich chocolate treats before a crackling fire.