Chocolate decadence! These exquisite truffles are very easy to make, and are a beautiful gift for your sweetheart or someone special. A dark chocolate almond ganache center is surrounded by semisweet chocolate and drizzled with white chocolate.

Chocolate Almond Truffles

Ingredients:

Center:

10 ounces milk chocolate, chopped in small pieces

½ cup unsweetened cocoa powder

¾ cup whipping (heavy) cream

½ cup blanched almonds, toasted, and finely ground

Coating:

10 ounces semisweet chocolate, chopped in small pieces

5 ounces white chocolate, chopped in small pieces

Tip: See Blanching Almonds. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Center:

1. In a medium mixing bowl, combine milk chocolate and cocoa powder; set aside.
   
   
2. In a small heavy saucepan over medium heat, heat the cream to simmering. Pour the hot cream over the chocolate mixture; stir with a rubber spatula or wooden spoon until chocolate is melted. Stir in the almonds.
   
   
3. Place chocolate mixture in a covered container and freeze for two hours.
   
   
4. With slightly wet hands, Shape chocolate into small balls, about 1” in diameter; set aside. Tip: An ice cream scoop is ideal for making uniform-sized candies.
   
   Coating:
5. Melt semisweet chocolate in a medium heavy saucepan over low heat; stir constantly with a rubber spatula or wooden spoon until chocolate is melted and smooth. Remove from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted and smooth; do not overheat as chocolate will burn easily.
   
   
6. Using a fork, dip each truffle in the melted chocolate; use a second fork to push the truffle onto a parchment lined baking sheet. Refrigerate truffles until chocolate is set, about ½ hour.
   
   
7. Melt white chocolate in a medium heavy saucepan over low heat; stir constantly until chocolate is melted and smooth. Remove from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted and smooth; do not overheat as chocolate will burn easily.
   
   
8. Spoon the melted white chocolate into a small plastic bag. Snip off a tiny corner of the bag, drizzle over truffles.
   
   
9. Refrigerate until ready to serve; refrigerate left-over truffles.
   
   Makes about 60 truffles
   
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