Imperial Sugar
Dixie Crystals

Cocoa Almond Truffles

Cocoa Almond Truffles


  • 1 cup natural or Dutch-process cocoa
  • 1/4 teaspoon espresso powder
  • 3 cups Dixie Crystals Confectioners Powdered Sugar
  • 2 cups blanched slivered almonds, finely chopped
  • 1 can (14 oz) sweetened condensed milk
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • Cocoa powder and powered sugar for rolling


      1. Whisk together cocoa, espresso powder and sugar.  Stir in milk until combined.
      2. Add in nuts and extracts. (The mixture will be very thick.) 
      3. Roll teaspoon-sized scoops of mixture into balls.
      4. Roll balls in cocoa and/or powdered sugar.
      5. Store in refrigerator.
      Dixie Crystals Insight

      NOTE: If truffle mixture becomes too sticky, place in refrigerator for about 30 minutes to chill and then resume scooping into balls.

      Recipe developed for Dixie Crystals by Bridget Edwards @Bakeat350.

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