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Chocolate and Roasted Almond Pinecone Truffles
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 18 truffles
Ingredients
- 1/2 cup whole raw almonds
- 1 1/2 cups sliced raw almonds
- 10 ounces dark chocolate chips about 60% cacao
- 1/2 cup heavy cream
- 1 tablespoon honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/3 cup Dutch process cocoa powder
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Evenly spread out the whole raw almonds on one lipped baking sheet, and the sliced raw almonds on another. Roast until very lightly deepened in color and fragrant, about 6-8 minutes for the sliced almonds and 10-12 minutes for the whole almonds.
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Grind the roasted WHOLE almonds in a blender or food processor until they reach a stage halfway between almond flour and almond butter. Set them aside.
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In the top of a double boiler, melt together the chocolate and cream until smooth, stirring constantly. Then remove from heat and stir in the ground roasted almond mixture, honey, vanilla, and salt until combined. Cover and place in the refrigerator for 90 minutes.
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Use a spoon to scoop out a roughly 2x1-inch cylinder of the truffle mixture. Form it into a egg shape that's slightly skinner than an actual egg (aka the shape of a pinecone). Lightly roll it in the cocoa powder to make the exterior less sticky. Insert the roasted sliced almonds into the truffle at a low angle to mimic the scales of a pinecone. Repeat until you've used all the truffles + sliced almonds. Makes about a 18 pinecone truffles.