Yield: about 48 almond truffles
- 12 ounces (about 2 cups) semisweet chocolate, chopped
- 7 ounces almond paste
- 1/3 cup heavy cream
- 1/3 cup finely chopped almonds
- cocoa powder, for dusting
1. Prepare a baking sheet by lining it with aluminum foil.
2. Grate the almond paste using a box grater, or chop it finely with a knife.
3. Place the chocolate, grated almond paste, and cream in the top bowl of a double boiler. (Alternately, a regular glass or metal bowl can be used, as long as it fits snugly over the top of a saucepan.) Bring the water in the saucepan to a simmer and stir the chocolate mixture steadily with a rubber spatula.
4. Continue to heat and stir until the mixture is smooth and homogenous. Once the chocolate is entirely smooth, remove the bowl from the heat, cover the surface of the chocolate with cling wrap, and allow the mixture to cool to room temperature.
5. Place the truffle mixture in the refrigerator to firm up for 2 hours. Once firm, dust your hands with cocoa powder. Scoop teaspoonfuls of the chocolate and roll between your fingers into a round shape. Roll the truffles in the chopped almonds, and place on the prepared baking sheet. Repeat with remaining truffles.
6. Place the truffles back in the refrigerator to set for 30 minutes. Once they are set, they can be stored in an airtight container in the refrigerator for several days. Bring to room temperature before serving.