Dark Chocolate Almond Butter Truffles Recipe
If you love dark chocolate and the nutty taste of fresh, roasted almond butter, you’ll want to try this simple recipe for making delicious Dark Chocolate Almond Butter Truffles.
- 2 cups Roasted Almond Butter
- 1 cup Powdered Sugar
- 2/3 teaspoon Salt, (if using unsalted almond butter)
- 1 1/2 cups Semi-Sweet or Dark Chocolate Morsels
- 1/4 cup Unsweetened Cocoa Powder
You'll Also Need:
- Wax Paper
- 2 Baking Sheets or Baking Pans
- Medium Size Mixing Bowl
- Medium Saucepan
- Metal Spoon
- Dinner Plate or Bowl
- Measuring Cups and Measuring Spoons
- Truffle Scoop (optional)
- Thoroughly mix room temperature roasted almond butter and salt in a bowl. If the almond butter you’re using is already salted, don’t add the additional salt.
- Blend in the powdered sugar until the mixture is solid enough to roll into balls that easily hold their shape. You may need more or less powdered sugar depending on the consistency of the almond butter you’re using.
- Line two baking sheets or baking pans with wax paper.
- Make 1” to 1 ½” balls with the almond butter mixture either rolling them by hand or using a truffle scoop.
- Place balls neatly on a wax paper lined baking sheet or pan.
- Put in the freezer for 20 minutes so they’ll be more solid for the next step.
- Melt chocolate morsels in a medium-sized saucepan on very low heat.
- When completely melted, drop the almond butter balls, one at a time, into the chocolate. Use a metal spoon to gently roll and cover the ball with chocolate.
- Use the spoon to remove the ball from the chocolate, letting the excess chocolate drip back into the pan. Neatly place the truffle on a wax paper lined baking sheet or pan.
- Continue this process until all almond butter balls are done.
- Put ¼” cup of unsweetened cocoa powder on a dinner plate or bowl.
- When the chocolate coating on the truffles is nearly dry and you’re able to pick the truffle up without disturbing the chocolate, gently roll the truffle in the unsweetened cocoa powder to give it a powdery finish as shown in the photos.
Rate This Recipe
Yields: Approximately 36 truffles
- These taste best when they’re made with freshly ground roasted almond butter. You can find it in some grocery stores and at many health food stores.
- You can use semi-sweet or dark chocolate morsels of any brand.
- This recipe can easily be cut in half or doubled to make more or less truffles.
- Store truffles lightly covered in a cool, dry place.
- It’s best not to freeze them because it dries them out.
- If you need to store them in the freezer, put them in tightly covered container.
Do you think you'll try this truffle recipe?
© 2013 carolynkaye