DARK CHOCOLATE TOBLERONE TRUFFLES

Dark Chocolate Toblerone Truffles image

The original recipe came from an old Canadian Living Christmas Book. I've made a few variations of these for Christmas gatherings and they're very popular. I've always used Bernard Callebaut's dark baking chocolate but I'm not sure if it's available anymore. Semi-sweet bakers chocolate can be substituted in place of the dark. Preparation time is approximate as I've not made this version and does not include chill time.

Provided by Just_Ducky

Categories Dessert

Time 1h10m

Yield 50 truffles, 50 serving(s)

Number Of Ingredients 7

Ingredients

250 ml whipping cream
250 g dark chocolate, chopped
25 ml liquid honey
80 g soft almond nougat, frozen and broken into small pieces
250 ml icing sugar, sifted
375 g dark chocolate, chopped
250 ml toasted almonds, crushed

Steps:

FILLING.
In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.
Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
Cover and refrigerate for 30 minutes or until firm.
Sift icing sugar into a pie plate.
Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
COATING.
In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
Remove from heat, let cool slightly.
Place crushed, toasted almonds into a pie plate.
Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
Place balls in crushed almonds.
Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened. (Optionally can roll in sifted cocoa instead).
Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
Can be refrigerated for up to 1 week or frozen up to 3 months.