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Easy Homemade Chocolate Almond Truffles made at home | Kitchen Cents
Rachel

Almond Truffles

4.84 from 6 votes
Scrumptious chocolate truffle with a smooth, creamy butter-flavored center and rich chocolate and toasted almond shell.
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Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients
  

  • 1 cup whipping cream
  • 3 cups white granulated sugar
  • 2 Tablespoons corn syrup
  • 1 Tablespoon butter
  • Butter flavoring start with 1 1/2 teaspoons, add more if desired, the strength of flavoring will directly impact the flavor
  • 3-4 cups Chocolate melted
  • 3-4 cups almonds toasted and chopped

Equipment

Method
 

  1. In a large heavy saucepan add cream and sugar together. Let soak for a few minutes.
  2. After soaking, bring to a slow boil over medium to medium-high heat. Add corn syrup. Stirring constantly.
  3. Using a pastry brush and water to wash down sides of pan several times while boiling.
  4. Using a candy thermometer, cook to 238°F ***See notes regarding calibrating your thermometer.
  5. Pour mixture out onto a damp marble slab, cookie sheet, or chilled mixing bowl (avoid glass as the mixture is very hot). DO NOT scrape pot sides when pouring the mixture. This can cause the fondant to have a gritty sugary texture rather than smooth and creamy.
  6. Place 1 Tablespoon of butter in the center of the batch.
  7. Cool until warm to touch (5-10 minutes) then beat or use bread hook in an electric mixer. Beat until mixture turns creamy and dough-like.
  8. Add butter flavoring.
  9. Form into balls. If too sticky, chill the fondant before rolling. ***See notes for size.
  10. Chill centers for easier dipping and to help the truffle stay round after dipping.
  11. Dip chilled butter center into chocolate. Tap off excess chocolate as needed.
  12. Place in the bowl of chopped almonds and roll to coat. Let stand in the almond bowl until chocolate begins to set to avoid chocolate nut clumps.
  13. Place truffle on a cookie sheet lined with parchment or waxed paper until chocolate is set. Enjoy!

Nutrition

Serving: 1g

Video

Notes

  • The cream center base can be made several days before flavoring and dipping. I recommended making the fondant centers at least the night before or 24 hours before dipping to allow the sugar to soften.
  • 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 at a full boil. 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 temperature your thermometer is reading at a full boil. 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).
  • You will make approx. 150 truffles if centers are measured to 1 teaspoon each. You will make approx. 100 truffles if you use a 1/2 tablespoon portion scoop.

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