Prep: 35 minutes plus chilling • Cook: 10 minutes • Makes: about 36 truffles
1/2 cup whipping cream
1/2 tablespoons unsalted butter, cut into 1/2-inch pieces
2 tablespoons instant coffee
1/2 cup powdered sugar
3/4 teaspoon almond extract
1 cup sliced almonds
1. In medium microwave-safe bowl, add chocolate chips, cream, butter and instant coffee. Heat in microwave oven on high 1-1/2 to 2 minutes, stirring every 20 seconds until mixture is smooth. Add powdered sugar and almond extract and stir until mixture is smooth. Pour mixture into pie plate; cover with plastic wrap and refrigerate 3 hours.
2. Meanwhile, in 12-inch skillet, cook almonds over medium-low heat 8 to 10 minutes or until golden brown, stirring frequently. Transfer almonds to dinner plate or second pie plate to cool completely. In food processor with knife blade attached, pulse almonds until very finely chopped. Transfer chopped almonds to same dinner plate.
3. Line rimmed baking pan with parchment or waxed paper. With the larger end of melon baller with about 1 teaspoon capacity (or use 1 teaspoon measuring spoon), scoop chocolate mixture and place in single layer on prepared baking pan; refrigerate at least 1 hour or up to overnight. With hands, roll chocolate into balls, then roll in almonds to evenly coat; place in single layer on same baking pan. Cover with plastic wrap and refrigerate at least 1 hour before serving. Truffles can be refrigerated in an airtight container up to 1 week.
Approximate nutritional values per serving (each truffle): 104 Calories, 8g Fat (4g Saturated), 10mg Cholesterol, 3mg Sodium, 8g Carbohydrates, 1g Fiber, 1g Protein