Be sure to check out the tutorial showing how to make chocolate cups for assistance with that step.
Yield: 30 Almond Truffle Cups
- 4 oz semi-sweet chocolate, finely chopped
- 1/3 cup heavy cream
- 1 tbsp softened butter
- 1/4 cup toasted and finely ground almonds
- 12 oz dark chocolate or chocolate candy coating
- 30 small candy cups
- 30 whole almonds, toasted
1. First, prepare the ganache in advance so it can be chilling while you make the chocolate cups. Place the 4 ounces of chopped chocolate in a small bowl, and pour the heavy cream into a small saucepan over medium-high heat.
2. Bring the cream to a simmer, so that bubbles appear all along the edges of the pan. Pour the hot cream over the chopped chocolate, and let it sit for a minute to soften the chocolate. Gently whisk the chocolate and cream together until all of the chocolate is melted and you have a smooth, shiny mixture.
3. Add the softened butter and whisk it in until it's incorporated. Finally, add the toasted and finely ground almonds and stir them into the ganache. Press a layer of cling wrap directly on top of the ganache and refrigerate it until it is firm enough to scoop, about an hour. It should be the texture of peanut butter when it is ready.
4. While you wait for the ganache to chill, prepare the chocolate cups. Temper the 12 ounces of dark chocolate, or melt the chocolate-flavored candy coating.
5. Using a small pastry brush (or clean paint brush), brush the chocolate up the sides of your miniature candy cups. Try to make your coating as even as possible, and swirl the cups upside down to help distribute the chocolate. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately. Set the remaining melted chocolate aside to use later. If you have questions, here is a photo tutorial showing how to make chocolate cups.
6. Let the chocolate cups harden completely in the refrigerator or at room temperature.
7. When the cups are set and the ganache is a spoonable consistency, use a teaspoon or small candy scoop to drop balls of ganache into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Alternately, you can put the ganache in a piping bag and pipe mounds of filling into the cups. Fill them until they are almost full, but leave space at the top to cover the ganache with chocolate.
8. If the remaining chocolate has hardened, re-melt it gently. Spoon a bit on top of each cup, smoothing it to the edges to create a chocolate “seal” over the ganache. While the chocolate is still wet, press a whole almond on top of each truffle cup.
9. Refrigerate the cups to set the chocolate, about 20 minutes. Store Almond Truffle Cups in the refrigerator in an airtight container for up to two weeks. Allow them to sit at room temperature for 30 minutes before serving.