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Roasted Almond & Black Pepper Truffles

Prep Time 35 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 1 hour 10 minutes
Author Eva Kosmas Flores


Chocolate Ganche

  • 1/2 cup cream
  • 1 cup 8 ounce dark chocolate chips

Roasted Almond Truffles

  • 1/2 cup cream
  • 10 ounces dark chocolate chips
  • 1 cup roasted almonds
  • 1 tablespoon honey
  • 1/2 teaspoon black pepper
  • 1/3 cup cocoa powder for rolling


  1. Preheat the oven to 350 degrees Fahrenheit. Spread the cup of almonds out evenly on a baking sheet and roast for 10-12 minutes, then remove the pan from the oven and allow the almonds to cool until warm enough to handle.
  2. While the almonds are cooling, prepare the ganache. In the top of a double boiler, melt together the chocolate and cream until smooth, stirring constantly. Then remove from heat and place in a cold water bath ad stir until the mixture reaches room temperature. Remove from the cold water bath and set aside.
  3. To prepare the truffles, grind 1/2 cup of the roasted almonds in a blender or food processor until they reach a stage halfway between almond flour and almond butter. Set them aside.
  4. In the top of a double boiler, heat the cream, dark chocolate chips, honey, and black pepper until the chocolate has melted and the mixture is smooth, stirring constantly. Remove from heat and stir in the roasted almond grinds. Cover and place in the refrigerator for 1 hour or until the mixture has hardened enough to be scooped with a spoon and formed into ball with your hands.
  5. Once the truffle mixture is firm enough, remove it from the refrigerator and take a tablespoon of it. Roll it into a ball between the palms of your hands and then roll the ball in the cocoa powder. Place the ball on a flat surface and press down on it gently with your thumb to flatten the top of it slightly. Repeat this process with all of the truffle mixture.
  6. Fill a pastry bag fitted with a large star tip with the chocolate ganache and, starting on the outer edge of the top of the truffle and going towards the center, pipe out a small swirl of the chocolate ganache and then top with one of the roasted almonds. Repeat this process with the rest of the truffles. They will keep for up to 1 week if kept covered in the refrigerator.