Imperial Sugar
Imperial Sugar

Cocoa Almond Truffles

Cocoa Almond Truffles


  • 1 cup natural or Dutch-process cocoa
  • 1/4 teaspoon espresso powder
  • 3 cups Imperial Sugar Confectioners Powdered Sugar
  • 2 cups blanched slivered almonds, finely chopped
  • 1 can (14 oz) sweetened condensed milk
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • Cocoa powder and powered sugar for rolling


  1. Whisk together cocoa, espresso powder and sugar.  Stir in milk until combined.
  2. Add in nuts and extracts. (The mixture will be very thick.) 
  3. Roll teaspoon-sized scoops of mixture into balls.
  4. Roll balls in cocoa and/or powdered sugar.
  5. Store in refrigerator.
Imperial Sugar Insight

NOTE: If truffle mixture becomes too sticky, place in refrigerator for about 30 minutes to chill and then resume scooping into balls.

Recipe developed for Imperial Sugar by Bridget Edwards @Bakeat350.