These chocolate almond truffles always feel like a tiny celebration. The dough comes together in minutes and stays soft, which makes shaping each piece simple and calm. The baked truffles keep a tender texture, so every bite feels rich without feeling heavy. They sit beautifully on a dessert table, and you can glaze them once they cool. That small step adds shine and makes them look extra special.
The center is what makes them unforgettable. Almond paste warms slightly in the oven and softens into a sweet, nutty core. It brings a flavor that reminds me of old holiday sweets I loved as a child. The chocolate shell stays soft and smooth, which creates an amazing contrast with the rich almond filling. It is a flavor pairing that feels classic and comforting at the same time. Each truffle delivers that mix in a tiny, perfect bite.
You can prepare these ahead, which helps during busy weeks. The dough chills well and bakes fast, so you can work in stages. The glaze also spreads smoothly, so it never feels fussy. Sprinkles help create a playful finish, and they make the truffles feel even more festive. Kids love helping with that part. Adults love eating them just as much.
These truffles pack well in small boxes or jars. They make thoughtful gifts for friends and neighbors. They also look lovely in mini paper cups, which helps when serving a crowd. They stay soft for days, so you can prepare them before an event. I love keeping a small box in the fridge for late night treats.
They make a great addition to a cookie platter. They work well next to shortbread, peppermint bark, or gingerbread. The chocolate and almond flavor brings balance to sweeter cookies. The recipe also doubles easily, which helps when you need many portions. You can even freeze the shaped dough before baking. That helps when planning ahead for holiday gatherings.
Every bite offers chocolate comfort with a warm almond surprise. These truffles bring joy with very little effort, and they always disappear fast. They are simple, sweet, and perfect for gifting or snacking.
Chocolate Almond Truffles
Equipment
- Mixing Bowl
- Saucepan
- Baking Sheet
- wire rack
Ingredients
For the Truffles:
- 1 12oz packet semi sweet chocolate chips (340g)
- 1 14oz can sweetened condensed milk (396g)
- 0.25 cup salted butter 57g
- 1 tsp vanilla extract
- 2 cups all purpose flour 240g
- 1 8oz packet almond paste, no syrup or glucose (226g)
- Sprinkles
For the glaze
- 1 cup powdered sugar 120g
- 2 tbsp unsweetened cocoa powder
- 0.5 tsp vanilla extract
- 6 to 8 tsp milk
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Place the chocolate chips and butter in a saucepan and cook over a low heat until the chocolate has melted and you have a smooth mixture.
- Remove from the heat and whisk in the sweetened condensed milk and vanilla extract then gradually stir in the flour.
- To make each truffle, take two teaspoons of the chocolate dough and place a half teaspoon of the almond paste in the centre.
- Fully enclose the almond paste in the dough then set the truffle onto the baking sheet. Leave 1 to 2 inches between each truffle on the baking sheets.
- Bake until soft and shiny no more than 6 to 8 minutes.
- Cool on a wire rack.
- Make the glaze by stirring together the powdered sugar, cocoa powder and vanilla then gradually adding in the milk until you have a brushable glaze.
- Brush over the truffles and top with sprinkles.
- Serve in mini paper cups.
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