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1
Place 8 ounces of the chocolate in a 2-quart mixing bowl.
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2
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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3
Pour the cream into the bowl with the chocolate.
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4
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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5
Add the ground almonds and blend well.
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6
Cover, let cool to room temperature, then chill in the refrigerator until thick but not stiff (2 to 3 hours).
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7
Melt and temper the remaining 1 pound chocolate (see pages 2530).
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8
Pour the chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.
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9
Or pour the chocolate into a plastic squeeze bottle.
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10
Pipe or squeeze chocolate into sixty 1-inch foil candy cups, filling them.
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11
Let the chocolate begin to set up around the edges for 3 minutes then turn the cups upside down over a sheet of parchment or waxed paper and let the chocolate run out.
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12
This will leave a thin film of chocolate coating each cup.
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13
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
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14
Pipe truffle cream into each foil cup to three-quarters full.
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15
Pipe the remaining tempered chocolate into each cup, filling them to the top edge.
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16
Place a whole almond on top of each cup, pressing lightly so that it will adhere.
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17
Let the candies set up at room temperature for 1 hour, or chill them in the refrigerator for 20 minutes.
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18
In a tightly covered container wrapped in several layers of aluminum foil, the almond cups will keep for 1 month in the refrigerator or 2 months in the freezer.
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19
Serve the candies at room temperature either in the foil candy cups or on their own.
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20
Substitute any nuts for the almonds.
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21
Praline (page 147) can be substituted for the nuts.
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22
Nibby Truffle Cups: Substitute cacao nibs for the almonds.
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23
White Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream.
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24
Use 1 pound white chocolate rather than 1 pound bittersweet to coat and top the cups.
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25
Double Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream.
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26
Use 8 ounces bittersweet chocolate to coat the cups and 8 ounces white chocolate to top the cups.
