Prep Time
20 Mins
Cook Time
9 Mins
Stand Time
5 Mins
Chill Time
3 Hours 30 Mins
Yield
Makes about 3 dozen
Photo: Jennifer Davick; Styling: Linda Hirst

How to Make It

Step 1

Bring cream to a boil over medium heat in a small saucepan. Remove from heat, and add chocolate. Let stand 5 minutes. Stir until mixture is smooth. Stir in liqueur. Transfer to a bowl, cover, and refrigerate 2 hours or until mixture is chilled.

Step 2

Meanwhile, preheat oven to 350°. Place almonds in a single layer in a shallow pan. Bake, stirring occasionally, 6 to 8 minutes or until lightly toasted and fragrant. Transfer to a plate; cool. Finely chop, and set aside.

Step 3

Drop chilled chocolate mixture by rounded teaspoonfuls onto a wax paper-lined tray. Refrigerate 30 minutes. Remove from refrigerator and, working quickly, use your hands to shape chocolate into balls. Return to tray, and refrigerate 30 minutes.

Step 4

Roll each ball in reserved almonds to coat. Place truffles on tray, and refrigerate at least 30 minutes or up to 3 days. Serve at room temperature.

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