Description: A fresh chocolate almond cream truffle confection. This recipe won 2nd place in the 2013 Washington State Fair Adult Baking Contest.
¾ cup powdered sugar, sifted
1 ½ tsp vanilla
½ tsp salt
1 cup heavy whipping cream
20 Almond ROCA® Buttercrunch, chopped fine
24 oz semi-sweet chocolate, chopped coarse
1 cup unsalted butter
Heat cream until simmering.
Remove from heat and add half of the chopped Buttercrunch. Stir until combined and mostly melted.
Pour over semi-sweet chocolate. Mix to combine. Set aside to cool to room temperature.
Melt 12 oz chocolate in bowl over simmering water. Stir to combine.
Pour in chocolate candy mold of your choice to form a shell. Save about ¼ cup chocolate for sealing the molds. Let firm in the freezer for 20 minutes.
Whip butter, vanilla and salt in mixing bowl until fluffy.
Add powdered sugar and whip cream again until fluffy.
Add cooled chocolate/Buttercrunch mixture. Whip until fluffy.
Add remaining chopped Buttercrunch and gently mix to combine.
Remove mold from freezer and fill each shell with fresh cream mixture, leaving 1/8” or so of room to top to seal with chocolate.
Seal tops of molds with chocolate and freeze until set, about 10-20 minutes.
Release from molds and garnish as you like or leave plain.