There's nothing like truffle for a truly delightful treat.
Prep: 35 minutes plus chilling
Cook: 10 minutes • Makes: about 36 truffles
1. In medium microwave-safe bowl, add chocolate chips, cream, butter and instant coffee. Heat in microwave oven on high
1-1/2 to 2 minutes, stirring every 20 seconds until mixture is smooth. Add powdered sugar and almond extract and stir until mixture is smooth. Pour mixture into pie plate; cover with plastic wrap and refrigerate 3 hours.
2. Meanwhile, in large skillet, cook almonds over medium-low heat 8 to 10 minutes or until golden brown, stirring frequently. Transfer almonds to dinner plate or second pie plate to cool completely. In food processor with knife blade attached, pulse almonds until very finely chopped. Transfer chopped almonds to same dinner plate.
3. Line rimmed baking pan with parchment or waxed paper. With the larger end of melon baller with about 1 teaspoon capacity
(or use 1 teaspoon measuring spoon), scoop chocolate mixture and place in single layer on prepared baking pan; refrigerate at least 1 hour or up to overnight. With hands, roll chocolate into balls, then roll in almonds to evenly coat; place in single layer on same baking pan. Cover with plastic wrap and refrigerate at least 1 hour before serving.
Approximate nutritional values per serving (2 truffles): 208 Calories, 16g Fat (8g Saturated), 19mg Cholesterol, 6mg Sodium, 17g Carbohydrates, 2g Fiber, 3g Protein
Truffles can be refrigerated in an airtight container up to 1 week.