- Level: Intermediate
- Total: 1 hr 35 min (includes chilling and resting times)
- Active: 40 min
- Yield: 35 to 40 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 174
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 92 mg
Yes. It is perfectly natural to want to have a chocolate party. I like to prepare one type of chocolate truffle filling and roll it in a few different coatings to make them more unusual. You can make a box of these as gifts, or you can be honest and keep them all for yourself and your family! It’s hard to give these away once you dig in. I have offered my suggested toppings, but you can play with the flavors and make your own fun. You can also assemble the chocolate base with double the vanilla and no rum if alcohol is something you want to avoid. Don’t like salt in your chocolate? Simply omit it.
- Level: Intermediate
- Total: 1 hr 35 min (includes chilling and resting times)
- Active: 40 min
- Yield: 35 to 40 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 174
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 92 mg
Ingredients
Truffle Mix:
Toppings:
Directions
- For the truffle mix: Position an oven rack in the center and preheat the oven to 350 degrees F.
- Toast the nuts: Arrange the almonds in a single layer on a baking sheet and place the tray in the oven. Toast the nuts until golden brown, 5 to 8 minutes. Remove from the oven and set aside to let cool. Transfer the nuts to a cutting board and coarsely chop with a large knife.
- Melt the chocolate: In a medium metal bowl, add the semi-sweet and bittersweet chocolates and butter. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a bare simmer. Set the bowl of chocolate-butter mixture over the pot, stirring with a heatproof spatula from time to time, until melted.
- Caramelize the honey: In a small saucepan, simmer the honey over medium heat until it bubbles, froths and turns an amber-brown color, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
- Make the chocolate mix: Stir the rum and vanilla into the chocolate mixture. Use a fine-mesh strainer to sift the confectioners’ sugar over the mixture. Stir it in along with the almonds and flaky sea salt until combined. Do not overmix. Pour into a baking dish and chill in the refrigerator for 30 to 35 minutes.
- Roll the truffles: Use a 1-tablespoon measure to scoop the mix into individual balls. Roll the mixture into 1-inch balls and arrange on a parchment-lined baking sheet.
- For the toppings: Put the pretzels and sprinkles on separate medium plates. Combine the freeze-dried strawberries and cocoa nibs (or small chocolate chips) on another. Roll one-third of the truffles in each of the 3 toppings. Don’t be afraid to grab a handful of each topping and press them into the exterior of the chocolates to make them stick. Refrigerate for 2 to 3 days in a sealed container but leave out for 20 to 30 minutes before serving so they are not too cold.
