Delicious Living
  • 1 cup vanilla soy milk
  • 16 ounces semisweet chocolate, chopped
  • 6 ounces unsweetened chocolate, chopped
  • 3-4 tablespoons amaretto (or to taste)
  • 1/2 teaspoon almond extract (optional)
  • 1 cup raw almonds
  • 1 pinch salt

Chocolate-Almond Truffles

Joyce Slaton | Delicious Living
  • Serves: 36 people
  • Calories per serving: 119

The better-quality chocolate you use, the richer and more delectable these simple, dairy-free, not-too-sweet truffles will taste. If almond flavoring isn't your favorite, substitute Frangelico or orange liqueur for the amaretto; roll in crushed hazelnuts or cocoa laced lightly with orange zest.

  1. Heat soy milk in a saucepan until hot but not boiling. Remove from heat and whisk in chocolates until smooth. Add amaretto and almond extract, if desired, and whisk. Place in refrigerator and cool for 2 hours or until firm.
  2. Preheat oven to 300°. Toast almonds for 10 minutes or until lightly browned and fragrant. Cool. Transfer almonds to a food processor and add a pinch of salt. Grind until fine.
  3. When chocolate is firm, scoop out portions and roll quickly between your palms, forming walnut-size balls. Roll each ball in crushed almonds, pressing into sides. Transfer to a parchment-lined baking sheet and keep cool until ready to serve.

PER SERVING (1 truffle): 119 cal, 64% fat cal, 9g fat, 2g sat fat, 0mg chol, 2g protein, 9g carb, 1g fiber, 4mg sodium

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