Truffles
- Level: Intermediate
- Yield: 35 to 40 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 174
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 92
- Total: 1 hr 35 min (includes chilling and resting times)
- Active: 40 min
Ingredients
Truffle Mix:
8 ounces slivered almonds
12 ounces semi-sweet chocolate chips
4 ounces bittersweet chocolate, finely chopped
1 stick (1/2 cup) butter, diced
3 tablespoons honey
2 tablespoons dark rum
1 tablespoon vanilla extract
1/2 cup confectioners’ sugar
1/2 teaspoon flaky sea salt, such as Maldon
Toppings:
1 cup coarsely crushed salted pretzels
1 cup chocolate sprinkles
1/2 cup freeze-dried strawberries, crushed
2 tablespoons cocoa nibs, chopped to small chocolate-chip size, or small dark-chocolate chips
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.