Truffle Acorns Recipe
Truffle Acorns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Neighborhood squirrels will be envious when you serve these darling acorn-shaped chocolates. The nuts are a nice finishing touch that complements the almond extract in the rich truffles.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon water
  • 1/2 teaspoon almond extract
  • 1/4 cup dark chocolate candy coating* (about 1/8 pound)
  • 1/3 cup finely chopped almonds, toasted
  • Slivered almonds

Directions

Melt chocolate chips in microwave or double boiler. Stir in cream cheese, water and extract until well blended. Chill for 1 hour or until easy to handle. Shape teaspoonsful into slightly oblong balls with one flatter end; place on waxed paper-lined baking sheet. Refrigerate for 1-2 hours or until firm.
In microwave or double boiler, melt candy coating. Dip the flat end of each acorn about 1/8 in. into the chocolate, then dip in chopped almonds. Insert a slivered almond into the top for a stem. Return to waxed paper to harden. Yield: about 3 dozen.
Editor's Note: Candy coating, the product used for dipping chocolate, is found in the baking section of most grocery stores. It is often sold in bulk packages of 1 to 1-1/2 pounds.
Originally published as Truffle Acorns in Quick Cooking September/October 1999, p39

Nutritional Facts

1 each: 68 calories, 5g fat (3g saturated fat), 3mg cholesterol, 8mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon water
  • 1/2 teaspoon almond extract
  • 1/4 cup dark chocolate candy coating* (about 1/8 pound)
  • 1/3 cup finely chopped almonds, toasted
  • Slivered almonds
  1. Melt chocolate chips in microwave or double boiler. Stir in cream cheese, water and extract until well blended. Chill for 1 hour or until easy to handle. Shape teaspoonsful into slightly oblong balls with one flatter end; place on waxed paper-lined baking sheet. Refrigerate for 1-2 hours or until firm.
  2. In microwave or double boiler, melt candy coating. Dip the flat end of each acorn about 1/8 in. into the chocolate, then dip in chopped almonds. Insert a slivered almond into the top for a stem. Return to waxed paper to harden. Yield: about 3 dozen.
Editor's Note: Candy coating, the product used for dipping chocolate, is found in the baking section of most grocery stores. It is often sold in bulk packages of 1 to 1-1/2 pounds.
Originally published as Truffle Acorns in Quick Cooking September/October 1999, p39

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