Vanilla-Almond Chocolate Truffles

Ingredients

• 3 ounces unsweetened chocolate, finely chopped
• 3 ounces bittersweet chocolate, finely chopped
• ½ cup plus 2 tablespoons heavy cream
• ½ teaspoon Sweet’N Low 8 oz. Box or 2 ½ packets of Sweet’N Low
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract
• Pinch fine sea salt
• 20 whole almonds, toasted
• ½ cup finely chopped toasted almonds

Preparation

Place chocolate in a medium bowl. In a medium saucepan heat cream just to a simmer. Add Sweet’N Low®, vanilla, almond extract, and salt to cream, stirring to dissolve, then pour cream mixture over chocolate. Let sit 5 minutes, then stir in a circular motion with a spatula until smooth.

Cover and chill until chocolate mixture is firm enough to scoop, about 1½ hours.

Scoop chocolate mixture into level tablespoonfuls and form each truffle around 1 whole almond. Roll between hands to smooth, then roll in chopped almonds. Place on a baking sheet and chill thoroughly, at least 30 minutes. To store, keep refrigerated in an airtight container.