Chocolate nut truffle cups

These nutty truffles are a great make-ahead sweet nibble.

Credit: The Chocolate Queen

• makes

  25

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

Crispy almonds

• 20 g caster sugar
• 20 ml water
• 70 g slivered almonds

Truffles

• 35 ml fresh cream 35% fat
• 195 g condensed milk
• 15 g unsalted butter
• 200 g good quality dark couverture chocolate 54%
• 30 g roasted pistachios, roughly chopped
• 70 g crispy almonds, above
• 30 g dried apricots, roughly chopped
• Dutch processed cocoa powder, for dusting

Chilling time: 30 minutes.

Instructions

1. For the almonds, heat the oven to 180˚C (160˚C fan forced). Line a baking tray with baking paper.
2. Place the water and sugar into a saucepan and bring to the boil, or heat until the sugar is completely dissolved.
3. Place the almonds into a bowl and pour over the boiled syrup. Stir to coat.
4. Transfer the almonds to the lined tray. Bake in the pre-heated oven for 15-18 minutes, mixing the nuts every 5 minutes to ensure even roasting. Remove from the oven and allow to cool at room temperature.
5. For the truffles, place the cream into a medium saucepan and bring to the boil. Reduce to low heat and immediately add in the condensed milk and butter. Gently stir for 2 minutes.
6. Remove from the heat, add in the chocolate and stir until the chocolate has completely melted and incorporated into the cream mixture.
7. Pour the mixture into a bowl and add in the chopped pistachios, almonds and apricots. Mix to combine. Spoon the mixture into mini patty pans.
8. Allow to set in the refrigerator for 30 minutes. Dust with cocoa powder before serving.

Note

•  The truffles can be stored for up to a week in an airtight container at an ambient room temperature below 24˚C.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.