White Toasted Almond Truffles

These white chocolate toasted almond truffles are flavored with Amaretto, along with a dose of almond extract, and then coated in toasted almonds, just to make absolutely certain you won’t miss the point.

Toasted Almond Truffles on a plate

The crushed almond coating keeps the creamy truffles from literally melting in your hand.

This recipe started as an experiment. Regular chocolate truffles are such a breeze to make, but I wasn’t sure you could do the same thing with white chocolate. White chocolate isn’t really technically chocolate at all since it contains no cocoa solids. It turns out you can make them, but the proportions are a little different.

Toasted Almond Truffles on a plate

 

Toasted Almond Truffles on a plate
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3.5 from 12 votes

White Toasted Almond Truffles

Easy white chocolate truffles flavored with almond and Amaretto
Course candy, Dessert
Cuisine American
Author Sue Moran

Ingredients

  • 2 Tbsp heavy cream
  • 8 oz white chocolate broken in small pieces (I used good quality white chocolate chips)
  • 2 Tbsp Amaretto
  • 1/2 tsp almond extract
  • 1 cup slivered almonds

Instructions

  • Heat the cream in a small saucepan, either over simmering water or directly on the heat.
  • When the cream comes to a simmer, lower the heat and whisk or stir in the chocolate, making sure not to scorch it. I lift the pan above the low flame as I stir.
  • When the chocolate is completely melted and smooth, remove from the heat and stir in the Amaretto and almond extract.
  • Pour the mixture into a wide bottomed bowl or dish and refrigerate until firm enough to scoop.
  • Meanwhile toast the almonds in a dry skillet over medium heat, stirring constantly. When the almonds are lightly browned and fragrant, set aside on a plate to cool.
  • When the almonds are cool, pulse them in a small food processor until finely ground. Put them in a small bowl.
  • When the white chocolate ganache has firmed up, take a 1" scoop and form small balls. Roll them round with your hands, and then roll into the crushed almonds. The truffles can be kept at room temperature or refrigerated.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

  • White chocolate can be tricky to melt, so keep it away from direct heat. See my Tips and Tricks for Melting Chocolate for details.
  • Store the truffles in the refrigerator until ready to give or serve.

 

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18 Comments

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  • Reply
    Patricia Reitz
    December 20, 2012 at 2:43 am

    Stop everything – yummiola!

  • Reply
    grace
    December 17, 2012 at 9:09 pm

    i love truffles but i hate dipping them in chocolate–what a messy hassle! this is a great batch, plus, no dipping! 🙂

  • Reply
    Tricia @ saving room for dessert
    December 17, 2012 at 5:14 pm

    These are so pretty. Love the almond crunch on the outside, sweet creamy almond infused middle – they just look wonderful!

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