Almond Truffles

1. 1

   In a saucepan, melt milk chocolate with heavy cream until smooth. Remove and cool about 15 minutes.

2. 2

   Pour into a mixing bowl and add almond extract. Beat on low until smooth (about 1-2 minutes). Cover and refrigerate about 2 hours.

3. 3

   Scoop mixture into small 3/4 inch balls, roll in chopped almonds and freeze on a parchment-lined cookie sheet for about 1 hour.

4. 4

   Using a toothpick, dip each truffle completely in melted white chocolate. Tap the side of the bowl to remove excess. Allow to set on the cookie sheet for 30 minutes. Drizzle with melted red and green chocolate candy melts. Set 15 minutes and enjoy. Store in an airtight container or freeze in ziploc bags for future use.

No nutritional information available.

No additional tips available.