Dark Chocolate with Almond Truffle

Another day, another decadent truffle. Unfortunately, in my haste of making these, I forgot to take pictures. Oops. I'm sorry for that so I just left you with my stock gratuitous image of chocolate.

As for the truffle, this is the chocolate morsel in its most basic form. Because of that, you can really mix and match it with anything. Add cayenne? Add a white chocolate coating? Nothing? Peanuts? You name it.

I went with almonds as my garnish mainly due to the fact that I had some nice sliced almonds already in my pantry.


Ingredients

1/3 cup heavy cream
6 tbs butter, unsalted
2 cups chocolate, 60-72% cacao, bittersweet or unsweetened
almonds, sliced thinly


Directions

1. In a small saucepan, bring the cream to a simmer on a medium heat. Add the butter and stir until fully melted. Lower the heat and mix in the chocolate and continue to stir until smooth. 
2. Remove from the heat and pour into a small wax lined bowl. Let cool for about 15 minutes and then place into the refrigerator for about 2 hours until firm.
3. Once firm, using a melon baller or a small spoon, roll about 1-inch balls. I then prepared some chocolate to dip in and then garnished on top with some almonds. If using the liquid chocolate for a hard shell, make 4-5 at a time, dropping into the chocolate and then placing on a wax-lined baking sheet. Forks work well to remove excess chocolate while not disrupting the look of the hard shell. You could roll these balls directly into chopped nuts or cocoa powder. These will keep for two weeks in the refrigerator.