Dark Chocolate Truffles with Coffee Cocoa Powder and Almonds
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Ingredients & Equipment
What we send
- 2 canscondensed milk
- 2 tablespoonsroasted salted almonds
- 6 ouncesdark chocolate
- 1/4 teaspoonvanilla extract
- 1 tablespooncocoa powder
- 2 packetsdecaffeinated coffee powder
- 2 packetsturbinado sugar
- 18mini cupcake liners
What You’ll Need
- kosher salt
- plastic wrap
- baking sheet
- Tree Nuts
Set condensed milk aside to come to room temperature. Finely chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Place on a large plate for Step 4.
Place dark chocolate in a large heatproof bowl. Microwave in 30-second intervals until completely melted, then stir in condensed milk to combine. Alternatively, heat chocolate and condensed milk in small pot over medium heat. Cook, stirring constantly to prevent burning, until chocolate is melted and mixture is fully combined.
Add vanilla extract and ⅛ teaspoon salt to bowl with ganache and stir to fully combine. Cover bowl with plastic wrap and chill in refrigerator until firm, 40-50 minutes. Meanwhile, on a baking sheet, arrange mini cupcake liners in a single layer. Place cocoa powder, coffee powder, and sugar in a large shallow bowl and stir to combine.
Form and coat truffles
Once ganache is firm, working 1 at a time, use a tablespoon to scoop out 1 tablespoon ganache. Working quickly to avoid melting, roll ganache into balls to yield about 18 truffles. Roll half of truffles in coffee-cocoa powder to fully coat. Roll remaining truffles in chopped almonds to fully coat. Place 1 truffle inside each mini cupcake liner on baking sheet.
Transfer baking sheet with truffles to refrigerator and chill until firm, about 20 minutes. Use the downtime to get a head start on cleanup.
Plate dark chocolate truffles
Transfer dark chocolate truffles to a serving platter and share with fellow chocolate lovers! Store any leftovers in an airtight container at room temperature for up to 3 days.