Chocolate-Spiced Truffles

Chocolate-Spiced Truffles
Ellen Silverman Copyright © 2016
  • Yield: 32 pieces


1cup almonds
1/4cup pumpkin seeds
1/2cup heavy cream
1/2teaspoon ground cinnamon
1/4teaspoon ground cloves
1/8teaspoon ground coriander
8ounces bittersweet chocolate (70% cocoa), finely chopped
2tablespoons unsweetened cocoa powder


  1. Line a baking sheet with parchment or wax paper.
  2. Put the almonds and pumpkin seeds in a food processor and finely chop.
  3. In a small saucepan over medium-high heat, bring the cream, cinnamon, cloves, and coriander to a boil. Add the chocolate and let sit for 2 to 3 minutes, then whisk until smooth.
  4. Stir in the almond–pumpkin seed mix. Cool to room temperature, then refrigerate, uncovered, until the mixture is firm, about 1 hour.
  5. Spoon mounds (1 heaping teaspoonful each) of chocolate mixture onto the lined baking sheet. Return to the refrigerator for 15 minutes.
  6. Roll the mounds into even smooth balls. Put the cocoa powder on a plate. Roll the balls in cocoa, and transfer the truffles to a small tray. Chill until set, about 30 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 2 weeks.

Recipe reprinted with permission from Eat Complete © 2016 by Drew Ramsey, Harper Wave

Nutritional Info *per serving

  • Calories 146
  • Fat 13g
  • Saturated Fat 5g
  • Cholesterol 10mg
  • Sodium 3mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 3g