Cocoa Almond Truffles

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Cocoa Almond Truffles
By Bridget Edwards
Prep Time:
20m
Yield:
A few dozen

This no-bake Cocoa Almond Truffle recipe is so easy - just mix, stir and roll - that you'll be surprised at how decadent it tastes. Intense chocolate and espresso flavors are balanced by nutty almond and vanilla to create divine, melt-in-your-mouth sensation.

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Ingredients

  • 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

      Directions

      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.

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