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Almond Milk Truffle

Almond Milk Truffle
Prep time: , Cook time: , Total time:


Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone.



100 grams Almond milk

½ tsp. Whey protein powder

260 grams White chocolate

22 grams Cocoa butter

22 grams Butter, unsalted

Kosher salt to taste

Dark chocolate as needed



  1. Temper dark chocolate pour tempered chocolate in bon-bon mold to cast chocolate shells (alternately, use pre-cast hollow chocolate spheres)
  2. To prepare the ganache filling, gently heat white chocolate over a double boiler and cocoa butter until fully melted.
  3. In a saucepan, warm almond milk with the whey powder until warm to the touch and pour over chocolate mixture.
  4. With an immersion blender, incorporate almond milk into the chocolate forming an emulsion.
  5. Add softened butter and salt to mixture and blend to incorporate into the emulsion.
  6. Let ganache cool to room temperature and fill chocolate shell molds. 
  7. Let ganache crystalize overnight in a cool place and cap with tempered chocolate.
  8. Tap out of molds and enjoy within 14 days.


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