Honey-Almond-Nougat Dark Chocolate Truffle Recipe

These decadent dark chocolate truffles are made with President’s Choice Suisse 72% Cocoa (Swiss dark chocolate with honey almond nougat). I used this instead of the 'original' brand because the ingredients were more natural, had no artificial flavouring or colours, and the chocolate tasted pretty good! You can also choose to use the competitive brand, or any plain 70% dark chocolate for a similar result. Enjoy!

You need:

• 8 oz of President’s Choice SUISSE 72% dark chocolate (240 grams)
• ¾ cup heavy (whipping) cream
• 2 tbsp of unsalted butter (you could also use salted)
• Remainder of PC Honey Almond Nougat chocolate bar, shaved (or finely chopped) for rolling the truffles in. Alternately you can chop PC Caramelized Almonds (or another brand) finely for rolling the truffles in as shown in the picture on the right.
• 8 to 12 oz of dark chocolate for dipping and en -obing the truffles (PC 72%, or any 50% to 70% dark chocolate)

Instructions: 

Step 1:  Chop the 8 oz of PC Almond & Nougat chocolate into ½ to 1-inch pieces.

Step 2:  Place the 8 ounces of chocolate in a stainless steel, plastic or glass bowl.

Step 3:  Place cream in a small sauce pan.  Heat to the boiling point and immediately pour over the chocolate.  Stir with a wooden spoon slowly (keep spoon on bottom of bowl at all times to prevent air bubbles from forming) and stir until all chocolate is smooth and lump free.

Step 4: Stir in the melted butter until smooth.

Step 5:  Place cellophane wrap directly over chocolate truffle mixture to prevent a film from forming on the top.  Also place a lid on the bowl.  Let set on counter top for 6-8 hours or overnight. 

Step 6:  Once the mixture is set (solid enough to roll balls – you may need to refrigerate it for one to two hours to make it easier, although this is not recommended if you are dipping it in pure chocolate), scoop out spoonfuls, then use rubber gloves to roll balls in the palm of your hands.  Make whatever size you like – about ¾-inch diameter is standard. Place the truffle balls on a waxed paper-lined cookie sheet. Seal and leave out for a few hours to bring to room temperature.

Step 7:  Shave or finely chop slivers of the remaining PC Suisse chocolate and place in a wide bowl or on a plate. Set aside. If using chopped caramelized almonds, do the same.

Step 8:  In a large glass or plastic (if microwaving) or stainless steel bowl, melt and temper the other 12 oz of milk chocolate (see tempering instructions below) and bring to ‘working’ temperature (88 F to 90 F for dark chocolate - if it starts to thicken, carefully bring it back up to this temperature with the microwave or over a double boiler).

Step 9:  Dip truffles using a regular dinner fork, tap truffle on side of container to ensure there is no excess chocolate and then roll each ball in the shaved chocolate or almonds.  Place on wax paper to set.  Once set, can be frozen in an airtight container for consumption at any time!  Otherwise, keeps up to 10 days in, or out of, the fridge.  Tastes best if consumed at room temperature.

Makes 30 large, 40 medium, or 48 small truffles.


Happy Valentine's Day!

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Tempering chocolate:

If you are comfortable tempering chocolate, then use our own method with a double boiler or marble slab.  Otherwise, follow these directions for easy tempering: Melt the other 8 ounces to 12 ounces of chocolate in a microwavable DRY heatproof bowl for 2 minutes on MEDIUM Power (50%).  Take out of microwave and stir until completely melted.  Feel the chocolate with the back of your baby finger - if it is the same temperature as your finger it is ready.  If too cold, warm for just five seconds in the microwave.  If too warm, continue stirring until it cools, lifting the spoon high in the air to cool the chocolate as you stir. Ensure no water drops or moisture get into the chocolate.