Description
Rich chocolate and walnut truffles with a fudgy filling and hard chocolate shell.
Ingredients
Scale
Filling
- 1/2 cup almond butter
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder (24g)
- pinch of salt
- 1/3 cup walnuts, chopped
Coating
- 1/2 cup dark chocolate chips
Instructions
- Line a small baking sheet or large plate with parchment paper. Set aside.
- Make the filling: combine the almond butter, maple syrup and vanilla in a small mixing bowl.
- Mix in the cocoa powder and salt until well combined.
- Fold in the chopped walnuts.
- Roll the filling into balls, each about 1 tablespoon in size. The filling should have a playdough-like texture and roll into balls without falling apart*
- Set them on your lined baking sheet and freeze for at least 30 minutes.
- Place the dark chocolate in a small, microwaveable dish. Melt on high at 20-30 second intervals, stirring between**
- Once the chocolate is melted, grab the fillings from the freezer. Dip them, one at a time, into the melted chocolate. Place them back on the lined baking sheet to set.
- Drizzle any remaining dark chocolate over the balls and top them with crushed walnuts. (I like putting the extra chocolate in a small plastic bag and piping it over the truffles. If your chocolate has hardened, then warm it for 10 seconds in the microwave.)
- Store truffles in an airtight container or baggie in the fridge or freezer.
Notes
*If your truffle filling is too dry, either add more almond butter or maple syrup. The filling should have a playdough-like texture and easily roll into a ball. On the other hand, if the filling is too dry, add more cocoa powder.
**If your chocolate is too thick after melting, then add a 1/2 teaspoon of coconut oil to thin it out.