Super Bowl Truffles
Author: Betsy Cohen
Prep time: 40 mins
Total time: 40 mins
  • Almond filling:
  • 2 cups blanched almonds, lightly toasted
  • ¼ cup sugar
  • ½ cup heavy whipping cream
  • 3½ tablespoons unsalted butter, melted
  • Chocolate topping:
  • 10 ounces semisweet or bittersweet chocolate
  • 1 teaspoon coconut oil, optional
  1. For the almond filling:
  2. Place the almonds and sugar in a food processor fitted with a metal blade. Process until the nuts are finely chopped. Add the cream and butter and process until smooth.
  3. Line a baking sheet with aluminum foil. Use a small cookie dough scoop to scoop the filling onto the pan. Freeze for 15 minutes. Roll the balls between the palms of your hands to make them smooth. Return to the freezer until the chocolate is melted.
  4. For the chocolate topping:
  5. Melt the chocolate, either on the stovetop of in the microwave, until almost all of the chips are melted. Add the coconut oil, if using, and stir until completely smooth.
  6. Dip each filling ball into the melted chocolate and return to the pan. Drizzle any leftover chocolate over the covered truffles.
  7. Freeze to set.
Recipe by Desserts Required at