Almond and chocolate truffles.
Simple, quick, and delicious.
These almond and chocolate truffles are delightful bonbons that are very easy and quick to prepare, aromatic, and incredibly tasty. Try them, their goodness melts in your mouth, and they will win you over at the first taste.
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 3/4 cups peeled almonds
- 7 oz dry biscuits (such as Atene, Rigoli, Novellini)
- 1/3 cup fresh liquid cream (or milk)
- 7 oz milk chocolate
- 2 tbsps sweetened cocoa powder
- 1 tbsp rum
- to taste powdered sugar
- to taste almonds (optional)
Tools
- 1 Blender
- 1 Small Pan
- 1 Bowl
- Paper Cups
Steps
Toast the almonds, you can do it in the oven (200°C / 392°F for 4 or 5 minutes, check if they’re well toasted) or in the microwave (1 minute at maximum power, check them otherwise stir and put them back in the microwave for another 30 seconds), or in a pan (toast the almonds on medium heat, shaking the pan often), the toasting step is essential for much tastier truffles.
Break the chocolate into pieces and blend it in the mixer.
Heat the cream in a small pan, as soon as the first bubbles of boiling appear, turn off the heat and add the chocolate, stir well until the chocolate melts and everything becomes creamy, let it cool slightly.
Meanwhile, chop the almonds in a mixer together with 2 tablespoons of cocoa until they become powder, set them aside in a large bowl.
Chop the biscuits thoroughly and add them in the bowl with the chopped almonds, also add the chocolate cream and rum, mix with a spoon and then with your hands until it becomes a compact, soft, and moldable dough with your hands (if needed, add a little more cream, or chopped biscuits if too soft, without overdoing it as the mixture will harden a little in the fridge).
Place the powdered sugar for finishing on a plate.
Form the almond and chocolate truffles one at a time, take a piece of dough and roll it between your palms, forming balls the size of a walnut, place them gradually on the plate where you have put the sugar and roll them until they are completely covered with powdered sugar.
Decorate some bonbons with a toasted almond, you can also omit the almond or put it on each truffle.
Place the truffles obtained gradually on a tray or if you want something more elegant, in paper cups and then on the tray.
Refrigerate for at least 30 minutes before serving them.
Toast the almonds, you can do it in the oven (200°C / 392°F for 4 or 5 minutes, check if they’re well toasted) or in the microwave (1 minute at maximum power, check them otherwise stir and put them back in the microwave for another 30 seconds), or in a pan (toast the almonds on medium heat, shaking the pan often), the toasting step is essential for much tastier truffles.
First, chop the toasted almonds with 2 tablespoons of cocoa 40 sec./Speed 6, set them aside in a large bowl.
Also chop the biscuits by placing them broken into the bowl (without washing it), then use the Thermomix 40 sec/speed 5, the biscuits should become a powder, place them in the bowl with the almonds.
Without washing the bowl, place the broken chocolate and chop 10 sec/speed 6, add the cream 6 min./50°C/anti-clockwise.
Add the melted chocolate to the bowl with the almonds and biscuits, also add the rum and mix with a spatula and then with your hands until it becomes a compact, soft, and moldable dough with your hands (if needed, add a little more cream, or chopped biscuits if too soft, without overdoing it as the mixture will harden in the fridge).
Place the powdered sugar for finishing on a plate.
Form the almond and chocolate truffles one at a time, take a piece of dough and roll it between your palms, forming balls the size of a walnut, place them gradually on the plate where you have put the sugar and roll them until they are completely covered with powdered sugar.
Decorate some bonbons with a toasted almond, you can also omit the almond or put it on each truffle.
Place the truffles obtained gradually on a tray or if you want something more elegant, in paper cups and then on the tray.
Refrigerate for at least 30 minutes before serving them.
The almond and chocolate truffles are ready to be enjoyed.
Also try the Chocolate Truffles, find the recipe CLICKING HERE.
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