Prep 1 hr
Cook 10 mins
The original recipe came from an old Canadian Living Christmas Book. I've made a few variations of these for Christmas gatherings and they're very popular. I've always used Bernard Callebaut's dark baking chocolate but I'm not sure if it's available anymore. Semi-sweet bakers chocolate can be substituted in place of the dark. Preparation time is approximate as I've not made this version and does not include chill time.
- 250 ml whipping cream
- 250 g dark chocolate, chopped
- 25 ml liquid honey
- 80 g soft almond nougat, frozen and broken into small pieces
- 250 ml icing sugar, sifted
- 375 g dark chocolate, chopped
- 250 ml toasted almonds, crushed
- In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
- Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.
- Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
- Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
- Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
- Cover and refrigerate for 30 minutes or until firm.
- Sift icing sugar into a pie plate.
- Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
- Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
- In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
- Remove from heat, let cool slightly.
- Place crushed, toasted almonds into a pie plate.
- Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
- Place balls in crushed almonds.
- Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened. (Optionally can roll in sifted cocoa instead).
- Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
- Can be refrigerated for up to 1 week or frozen up to 3 months.