Dark Chocolate Raspberry Almond Truffles
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  • Servings: 45-60
  • Portion: 1 piece
Dark Chocolate Raspberry Almond Truffles


  • 1 cup heavy cream
  • 2 tablespoons butter
  • 7 ounces bittersweet chocolate (70% or more cocoa)
  • 2 cups semi-sweet chocolate chips
  • 2½ tablespoons espresso powder
  • ¼ cup seedless raspberry preserves
  • 1 cup finely chopped Nature's Eats Slivered Almonds

Get a sweet charge with these espresso-filled truffles.


  1. Combine cream, butter, chocolates, and espresso powder in a saucepan over medium heat. Stirring constantly, cook until the chocolate has melted into a smooth mixture. The mixture should be thick and glossy.

  2. Remove from heat and stir in raspberry preserves. Chill mixture in the refrigerator until it hardens, about 1 hour.

  3. Once mixture is chilled, scoop into 1 inch balls. Roll balls in finely chopped Nature's Eats Slivered Almonds. Store in refrigerator.


Almond Recipes, Confections

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Boerne, TX 78006


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