I absolutely love truffles! In particular one of my favorites is a simple no bake Dark Chocolate Truffle with Almond Butter. Truffles are quite simple to make, and the process will be more fun if you have a friend or family member help you. Time with respect to dipping and rolling is the biggest element of this recipe. Additionally, feel free to use your imagination to decorate the truffles with an endless choice of garnishes. These are a wonderful little sweet morsel to end the holiday meal! —simply 123 allergy free
In a large bowl mix together the almond butter, confectioners sugar and melted butter substitute until the mixture is crumbly. This is best done with your hands in order to create a smooth filling.
Roll the almond butter filling into 1 inch balls, once again using your hands. Arrange on a baking sheet and put in the freezer for 7-10 minutes to chill, which will make for easier dipping into the chocolate.
While the almond balls are chilling melt the chocolate in either a microwave safe bowl in the microwave, or in a small saucepan on the stove top. Stir until smooth.
Remove the baking sheet from the freezer and with a wooden skewer inserted into the almond balls dip them one at a time into the chocolate, turning quickly to cover the entire ball. Immediately roll in the desired garnish. (At this point it is good to have a friend or family member help because it is hard to dip and roll at the same time.) Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes or put them in the refrigerator.
The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.
Note: When rolling the truffles by hand it is important to be make sure your hands are cold. A good trick is to dip your hands in ice water for a few seconds and then dry them. Do this immediately before rolling the truffles. If your hands are too warm the truffles will begin to melt while you are rolling them.
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