Dark Truffles with Nougat 

Dark Truffles with Nougat 

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Dark Truffles with Nougat 

30 MIN
6 H
28 truffles, approximately
Ricardo's recipe: Dark Truffles with Nougat 






  1. Place the chocolate in a bowl. Set aside.
  2. In a saucepan, bring the cream and honey to a boil. Remove from the heat and add the almond extract. Pour over the chocolate. Allow to melt for 1 minute, without stirring.
  3. With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Add the nougat.
  4. Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.
  5. Line a baking sheet with parchment paper.
  6. With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes. 


  1. In a bowl over a double boiler, melt the chocolate and let it cool.
  2. Place the ground almonds or chopped nougat in a shallow plate. Set aside.
  3. For this step, you may want to wear a latex glove. Lightly dip the truffle in the chocolate and roll it in the palm of your hand to coat it with a thin layer of chocolate. Roll the truffles in the ground almonds or chopped nougat and place on the baking sheet.
  4. Allow to set for 3 hours or overnight. Repeat with the remaining truffles.

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