What a perfect treat to enjoy after your dinner!
These delicious bite-sized almond and chocolate truffles can be served as a snack, or after dinner with some coffee or tea, or even a glass of sweet wine, such as Porto. It would also be a hit for your Christmas dinner.
These delicious bite-sized almond and chocolate truffles can be served as a snack, or after dinner with some coffee or tea, or even a glass of sweet wine, such as Porto. It would also be a hit for your Christmas dinner.
The following quantities are for about 72 truffles (about 1.5 centimeter diameter), so feel free to adjust them if you are baking for more or fewer people.
You will need:
- 185 grams of ladyfingers biscuits
- 185 grams of almond powder
- 110 grams of sugar
- 3 tablespoon of chocolate powder or shredded chocolate
- 5 tablespoons of milk
- 2 tablespoons of brown spiced rum
- 25 grams of bitter dark chocolate powder
Preparation time: 30 minutes
Resting time: At least 2 hours in the fridge (you can leave them longer if you want to prepare them beforehand)
Start by crushing the ladyfingers biscuits.
You can do so in a bowl.
Or in a plastic sealed bag with a rolling pin.
You can do so in a bowl.
Or in a plastic sealed bag with a rolling pin.
Or directly in a bowl with a rolling pin.
You should obtain a fine powder as shown below.
You should obtain a fine powder as shown below.
Add the almond powder, the sugar, and the 3 tablespoons of chocolate powder to the crushed ladyfingers, and mix.
Warm up the milk.
Make a well in your dry mix, and add the warmed milk and the rum to the preparation.
Then, mix until you obtain a moist, compact batter.
Make a well in your dry mix, and add the warmed milk and the rum to the preparation.
Then, mix until you obtain a moist, compact batter.
Spread your bitter dark chocolate on a plate.
Take a chunk of the batter and roll it between your palms to form a small bite-sized ball. Repeat the process with all of the batter.
Then, roll the small balls onto the bitter dark chocolate powder. Shake them to get rid of the chocolate powder excess.
Take a chunk of the batter and roll it between your palms to form a small bite-sized ball. Repeat the process with all of the batter.
Then, roll the small balls onto the bitter dark chocolate powder. Shake them to get rid of the chocolate powder excess.
Place them on a sheet of parchment paper on a tray, and refrigerate for at least 2 hours before serving.
Enjoy!
Note: You can keep these individual bite-sized almond and chocolate truffles for a few days as long as they are in a properly sealed container.
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
Whipped up by Charline Leblond
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