Delicate almonds and creamy white chocolate are a winning combination in these easy to make truffles. Natural almond butter can be found in many supermarkets and health food stores.
1 pound good-quality white chocolate
1 cup whipping cream
1 cup natural almond butter
1/2 cup granulated sugar
Pinch of salt
1 cup blanched almonds
1. Break chocolate into pieces no larger than a lima bean. Either chop chocolate in a food processor using on-and-off pulsing, or place it in a heavy resealable plastic bag, and smash it with the back of a heavy skillet.
2. Heat cream, almond butter, sugar, and salt in a saucepan over medium heat, stirring frequently, until mixture comes to a simmer. Stir in chocolate. Remove the pan from the heat, cover the pan, and allow chocolate to melt for 5 minutes. Whisk mixture until smooth, and transfer to a 9 × 9-inch baking pan. Chill mixture for at least 4 hours, or overnight.
3. While mixture chills, preheat the oven to 350°F. Place almonds on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Remove the pan from the oven, and finely chop almonds in a food processor using on-and-off pulsing, or by hand. Set aside.
4. Place chopped almonds in a shallow bowl. Using the large side of a melon baller, scoop out 2 teaspoons mixture, and gently form it into a ball. Roll balls in cocoa, and then refrigerate for 30 minutes or until firm.
Note: The truffles can be made up to 1 week in advance, and refrigerated, tightly covered with plastic wrap or in an airtight container. Allow them to sit at room temperature for 1 hour before serving.