These decadent chocolate truffles have ever so satisfying sweet and salty flavor pallet with a little crunch.
Keyword Almond, fudge, truffles
Prep Time 4hours
Cook Time 20minutes
Total Time 4hours20minutes
Author Lyuba Brooke
1can sweetened condensed milk
3cupsmilk chocolate chipsdark or semi-sweet can be substituted if preferred
7ozjar of marshmallow fluff
1cupchopped lightly salted toasted almondsI use Blue Diamond brand
10-12ozchocolate melting chips
About 2 Tbsp sea salt
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.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.