Instructions
- In a saucepan, melt milk chocolate with heavy cream until smooth. Remove and cool about 15 minutes.
- Pour into a mixing bowl and add almond extract. Beat on low until smooth (about 1-2 minutes). Cover and refrigerate about 2 hours.
- Scoop mixture into small ¾ inch balls, roll in chopped almonds and freeze on parchment lined cookie sheet for about one hour.
- Using a toothpick, dip each truffle in melted white chocolate. Tap side of bowl to remove excess. Allow to set on cookie sheet for 30 minutes. Drizzle with melted red and green chocolate candy melts. Set 15 minutes and enjoy. Store in airtight container or freeze in ziploc for future use.
Notes
- Keep mess to a minimum by lining your cookie sheet with parchment paper before placing the truffles on them. That way, there will be no melted chocolate to scrub off the pan and you can spend more time eating truffles!
- This recipe will work with other kinds of nuts too like walnuts, pecans or peanuts. I happen to love almonds and chocolate together the very best.
- The candy melt drizzle is optional and mostly for aesthetic purposes. If you don’t have candy melt or prefer not to use it, you can still make these truffles without.
Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 208Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 38mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 3g
