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Almond Milk Truffle
Almond Milk Truffle
DIFFICULTY: Hard
Ingredients
Serves: Makes 64 chocolates
- 100g almond milk
- ½ tsp whey protein powder
- 260g white chocolate
- 22g cocoa butter
- 22g unsalted butter
- Kosher salt, to taste
- Dark chocolate, as needed (for coating)
Preparation
- Temper dark chocolate and pour into bonbon molds to form chocolate shells. Alternatively, use pre-cast hollow chocolate spheres.
- Gently melt the white chocolate and cocoa butter together over a double boiler.
- In a separate saucepan, warm the almond milk with whey protein powder until just warm to the touch.
- Pour the warm almond milk mixture over the melted chocolate and cocoa butter.
- Use an immersion blender to create a smooth emulsion.
- Add the softened butter and salt, then blend again until fully incorporated.
- Let the ganache cool to room temperature and fill the prepared chocolate molds.
- Allow the ganache to crystallize overnight in a cool, dry place.
- Cap each truffle with tempered dark chocolate.
- Once fully set, tap out of molds. Consume within 14 days for best flavor and texture.
Nutritional Info (Estimated Per Truffle)
Calories: | ~80 kcal |
---|---|
Total Fat: | ~6g |
Saturated Fat: | ~3.5g |
Cholesterol: | ~5mg |
Sodium: | ~5mg |
Total Carbohydrates: | ~6g |
Dietary Fiber: | <1g |
Total Sugars: | ~5g |
Protein: | ~1g |
Calcium: | ~10mg |
Iron: | ~0.2mg |
Potassium: | ~30mg |
Notes
- A luxurious bite-sized dessert that blends almond milk creaminess with rich white and dark chocolate.
- Ideal for gifting, festive celebrations, or high-end dessert platters.
Did You Know?
White chocolate made with almond milk creates a silky, dairy-light ganache while still delivering richness. Almonds also offer natural vitamin E and heart-healthy fats, making this indulgence smarter and more satisfying.
Source: Almond Board of California · Chef: Wendy Sherwood, La Foret Chocolate & Confections / Culinary Institute of America at Greystone · View Original