Rich chocolate fudge truffles made with addition of toasted almond and sea salt. These decadent chocolate truffles have ever so satisfying sweet and salty flavor pallet with a little crunch.
These truffles are so fantastic, you guys, I spend almost 3 full days taking pictures of them just to I could share the recipe with you. These little bites of chocolate heaven is like two wonderful desserts in one and they taste like it.
It’s a combination of creamy, rich, chocolate fudge and chocolate truffles. For a flavor pop, I added toasted almonds and sea salt. We all know how delicious sweet and salty flavor combination is and it’s absolutely irresistible.
Luckily, I got the pictures all finished in time for Valentine’s day and I sent most of the truffles to work with my husband. These truffles were their little holiday treat to make a busy day better. Restaurant employees don’t see holidays the same way as most people do.
When I was a server/bartender, we hated the holidays because we had to work while everyone else celebrated. Those were usually the craziest and busiest days. So anything that could make those days sweeter, helped a lot.
TIPS FOR MAKING FUDGE TRUFFLES
To avoid fudge sticking to the pan, make sure to line the pan with parchment paper on the bottom and up the sides.
Make sure you set aside enough time for the fudge to set and chill in the refrigerator. I often make the fudge the night before and chill it overnight. It does not have to be overnight, but do give it a few hours in the refrigerator.
To get even, round truffles, use a cookie scoop to scoop out fudge. You can use different sizes of scoops to make small truffles, like #100 scoop, or bigger size scoop like #50 or #40 to make larger truffles.
Do use a double boiler to melt chocolate. Using double boiler rather than microwave will ensure that the chocolate melts evenly and smoothly over even heat. Microwave can easily overcook chocolate and it will be unusable.
If you don’t have a double boiler, set a glass mixing bowl over a medium pot of simmering water and use the bowl as a double boiler.
Some More Dessert Recipes To Try:
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Salted Almond Fudge Truffles
- 4 Tbsp butter
- 1 can sweetened condensed milk
- 3 cups milk chocolate chips dark or semi-sweet can be substituted if preferred
- 7 oz jar of marshmallow fluff
- 1 cup chopped lightly salted toasted almonds I use Blue Diamond brand
- 10-12 oz chocolate melting chips
- About 2 Tbsp sea salt
- Recommended tools:
- Double boiler
- Cookie scoop
- Fit a 9x9 baking dish with parchment paper and grease the paper all over the bottom and sides with some butter (or non-stick baking spray), so fudge doesn't stick.
- Place chocolate chips, chopped almonds and marshmallow fluff in a large mixing bowl. Set aside.
- In a bottom-heavy sauce pot, over medium heat, start melting butter and add sweetened condensed milk. Bring to simmer over medium heat, stirring constantly so that condensed milk doesn't burn.
- Pour hot condensed milk mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesn't splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking. If whisking starts to get a little tough, switch to a rubber spatula.)
- Pour your fudge mixture into the prepared baking dish and spread it evenly. Let it stand on the counter until it cools to room temperature. Then place the pan in the refrigerator to chill and firm up for a couple of hours.
- Once cooled, take the fudge with parchment paper out of the pan. Using a cookie scoop, scoop out chocolate fudge and shape them into even fudge balls. Place them on a large cutting board covered with parchment paper. (You may have to use two boards.)
- Place sea salt into a small bowl close to your cutting board so that you can sprinkle salt as soon as you dip the fudge truffles in chocolate.
- Melt the chocolate melts according to the package instructions. (I definitely recommend using a double boiler.)
- Using a fork, dip each fudge ball into chocolate, covering it completely. Gently shake off excess chocolate by moving the fork up or down and gently tapping the fork on the side of the double boiler. Lay it back on the parchment paper (you'll need a toothpick or something small to help you slice the truffle off the fork) and sprinkle with a little sea salt. Repeat with all fudge balls.
- Store in the refrigerator, covered or in a container with a lid.