“I made these last Christmas, and i'll make them again this year. Delicious! I believe the recipe came from a Chatelaine magazine.”
2hrs 25mins
28 Truffles

Ingredients Nutrition

  • 34 cup blanched whole almond
  • 8 semi-sweet chocolate baking squares, chopped (about 8oz)
  • 14 cup unsalted butter
  • 14 cup sifted icing sugar
  • 3 tablespoons frozen orange juice concentrate (I prefer the liqueur) or 3 tablespoons orange liqueur (I prefer the liqueur)
  • 1 teaspoon vanilla
  • icing sugar (optional) or finely chopped nuts (optional) or cocoa, for rolling (optional)


  1. Set oven to 350*F.
  2. Finely chop measured almonds.
  3. Spread on baking sheet and roast, stirring occasionally until lightly toasted, about 5-8 minute.
  4. Over med-low heat melt chocolate & butter, stirring frequently approx 3-5 minute
  5. Scrape into a medium sized bowl.
  6. mix in icing sugar, orange liqueur and vanilla.
  7. Stir in almonds.
  8. cover and refrigerate until almost firm, approx 2hours.
  9. Scoop out mixture using a teaspoon and shape into a 1 inch ball.
  10. Roll balls in cocoa or nuts if desired then place in sealed container in single layers between waxed paper.
  11. Can be refrigerated for up to one month.

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