Almond Butter Truffles are scrumptious with a smooth, creamy butter-flavored center and crunchy chocolate with toasted almond exterior. These are one of my all-time favorite chocolates to make around the holidays because this recipe is quick, makes a lot and is divine. Wrap a few of these almond covered treats in a cute little box or bag and you have yourself a fantastic Holiday neighbor treat or a great thank you/thinking of you gift. These truffles will sweeten any party tray and put smiles on faces. Tell you what!
My family gets together for a weekend every Fall to make, dip and mold chocolates. We chat, get messy, make beautiful chocolates and, of course, eat a few too. It’s one of my most favorite family traditions I’m able to participate in. We love to give these delectable, sweet chocolate treats to friends and family during the Holidays.
This Almond Butter Truffle recipe came from my mom (like most of my favorite candy recipes have). Let’s start with the butter flavored center–It’s so simple with only 2 main ingredients. You can find the full printable recipe for this Almond Butter Truffle below. To make the center, start by adding the cream and sugar in a large heavy sauce pan. I use an old pressure cooker with very solid thick sides. This helps distribute the heat evenly. Let the sugar and cream soak together for a few minutes.
Next, bring to a slow boil over medium heat and add the corn syrup. Have a pastry basting brush and cup of water ready because the sides of the pan will need to be washed down several times to avoid sugar crystallization. Stir constantly so the sugar mixture doesn’t burn.
Using a calibrated candy thermometer (see the bottom of this post for more information on how to calibrate your thermometer), cook the cream center mixture until it reaches 238 degrees Fahrenheit. Make sure to stir constantly and continue washing down the sides to avoid sugar crystals.
Once 238 degrees is reached, pour onto a cool, damp marble slab, cookie sheet or into a chilled mixing bowl. Avoid touching or scraping the sides of the pot. Also, this sugar mixture is extremely hot so don’t pour it in or on glass or it might shatter. Place 1 Tablespoon butter in the center of the batch. Let it cool slightly.
Once it’s cooled slightly, beat with a wooden spoon or in an electric mixer with a bread hook attachment. It can take a while for the chemical reaction. The mixture will go from a runny slight-opaque or ivory color to a creamy-white firm dough like play dough. As the cream center begins to turn, it will put off a heavenly, creamy aroma. Once that happens, it’s almost done. If the batch becomes stiff very quickly, it’s okay. Add the butter flavoring then or store the unflavored cream center in a Ziploc bag until you’re ready to form and dip them in chocolate.
If you made and stored the cream center mixture, add the butter flavoring. These truffles will grow in size once they have been dipped in chocolate and rolled in nuts. With that said, I use a .25 oz scoop (not quite full) to size the center. Once finished the truffle is about the size of a quarter–a perfect two bite chocolate. If the center is too soft or sticky to form in balls, chill before hand. Once the centers are rolled into smooth balls, chill to help the chocolate set quicker.
Take the chilled butter centers, dip into melted chocolate. Try to tap off the excess chocolate to prevent chocolate nut clusters and help keep the chocolates round looking.
Next, place the chocolate-dipped center into the bowl of toasted chopped almonds. Gently cover the chocolate coated ball with nuts and set to side of bowl as the chocolate sets. This will help keep the truffle round.
Once the chocolate is stiff enough to pick up, place nut covered truffle on a piece of waxed paper until fully set.
This recipe will make about 150 truffles if the butter center is about the size of a measuring teaspoon. It seems like a lot but they will go fast. And once you make a batch and see how easy and delicious they are, you will be making them all the time.
These truffle chocolates are great to add to a party treat tray or give as a Christmas neighbor goodie.
What’s your favorite holiday goodie?
Almond Butter Truffles
Scrumptious chocolate truffles with a smooth, creamy butter-flavored center and crunchy chocolate and toasted almond exterior.
- 1 cup heavy whipping cream
- 3 cups white granulated sugar
- 1/4 cup corn syrup
- 1 Tablespoon butter
- Butter flavoring start with 1 Tablespoon, add more if desired
- 3-4 cups Chocolate melted
- 3-4 cups almonds toasted and chopped
In a large heavy sauce pan mix cream and sugar together. Let soak for a few minutes.
After soaking, bring to a slow boil over a medium heat. Add corn syrup. Stirring constantly.
Using a pastry brush and water to wash down sides of pan several times while boiling.
Using a candy thermometer, cook to 238 (See notes regarding calibrating your thermometer).
Pour out onto damp marble slab, cookie sheet or mixing bowl (avoid glass as the mixture is very hot). Place butter in center of batch.
Cool until warm to touch then beat or use bread hook in electric mixer. Beat until mixture turns creamy and firm.
Add butter flavoring.
Form into balls. If too sticky, chill between forming.
Dip chilled butter balls into chocolate. Tap off excess chocolate as needed.
Place in bowl of nuts and roll to coat. Let stand in nut bowl until chocolate begins to set to avoid chocolate nut clumps.
Place truffle on waxed paper until chocolate is set.
The cream center base can be made several days before flavoring and dipping. To calibrate a thermometer, put the thermometer into boiling water. Water boils at 212 degrees at sea level. Look up the boiling point of water for your altitude. Read the temperature of your thermometer when the water boils. If it doesn't match the boiling temperature for your altitude, you will need to adjust your recipe temperature by the difference between the boiling point at your elevation and the reading you took on the thermometer. For example, if my thermometer reads 202 degrees when the water boils at sea level, my thermometer reads 10 degrees less than accurate. This means when I cook a candy that needs to reach 238 degrees, I will have met 238 degrees when my thermometer reaches 228 degrees (more or less assuming the error in the thermometer is constant across all temperatures).