- 8 ounces milk chocolate, coarsely chopped
- ¾ cup heavy cream
- ¼ cup sliced almonds, toasted
- 1 teaspoon almond extract or 1 teaspoon Amaretto liqueur
- ¼ cup sliced almonds, toasted and coarsely chopped
- Tempered Milk Chocolate (see Notes)
MAKE THE TRUFFLE CENTERS
Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
In a medium-sized, heavy-bottomed saucepan, heat the cream just to a boil. Add the almonds, cover the saucepan, and turn the heat down to simmer. Simmer the almonds in the covered saucepan for 20 minutes.
Remove the saucepan from the heat, and pour the cream through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the almond extract or liqueur and stir to combine. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
Line a baking sheet with parchment paper.
Scoop the truffles with a small melon baller or tablespoon, and drop onto parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
ROLLING THE TRUFFLES
Place the almonds on a large plate.
Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the almonds and turn to coat with almond pieces. Put the almond-coated truffles on the baking sheet to set.
Truffles can be stored in an airtight container, between layers of wax or parchment paper, for up to 1 week.