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Recipe Detail Page
Chocolate Almond Rochers
Holiday 2021
You may recognize the name Rocher, as these creamy, decadent balls of chocolate are a twist on the fancy Italian chocolates. A combination of milk and dark chocolates filled with toasted almonds to enhance the nutty flavour, these truffles bring elegance and sophistication yet are quite simple to make.
Serves 4 to 6
1/2 cup + 1 tbsp (125 + 15 mL) sliced unblanched almonds
6 oz (170 g) good-quality milk chocolate
1/4 cup (60 mL) crème fraîche
2 tsp (10 mL) unsalted butter, softened
1/2 tsp (2 mL) pure vanilla extract
5 1/3 oz (150 g) 70% good-quality dark chocolate
1. Heat a medium sauté pan over medium heat. Add almonds and cook until lightly golden, 2 to 3 minutes. Remove from pan and set aside to cool.
2. Grate milk chocolate into a medium glass bowl. Transfer crème fraîche to a small saucepan over medium heat and bring to a slight boil. Remove from heat and pour over grated milk chocolate. Add butter and vanilla, and stir until chocolate and butter have melted smooth. Stir in 1/2 cup (125 mL) of almonds. Cover bowl with plastic wrap and place in refrigerator to set for 2 hours or until chocolate is firm but workable.
3. Roll the chocolate mixture into 12 balls. Place back in the refrigerator to set while you make the chocolate coating.
4. Finely chop dark chocolate and place in a dry shallow heatproof mixing bowl. Place a saucepan on the stovetop and add 1 to 2 inches (2.5 to 5 cm) water. Place bowl on top of the saucepan, ensuring water is not touching the bottom of the bowl. Turn heat to medium. As the chocolate starts to melt, keep stirring with a heatproof rubber spatula or wooden spoon until the chocolate has melted completely. Remove bowl from the saucepan and let rest for 2 to 3 minutes.
5. Using a small spoon, roll each chocolate ball in melted chocolate and place it on a wire rack. Top each with a few sliced almonds. Leave on rack in a cool place to set for 30 minutes before serving.
Serves 4 to 6
