Brown Butter Truffles

Instructions

1. 1

   Melt the butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty.

   Tip: Be careful, as the butter can burn.

2. 2

   Remove the butter from the heat and stir in the granulated sugar until dissolved.

   Tip: Scrape the bottom of the pan for any browned bits.

3. 3

   Allow the mixture to cool slightly, then stir in the cocoa powder until well combined.

   Tip: Use a spatula to scrape the sides of the pan.

4. 4

   Add the cream and stir until smooth.

   Tip: If the mixture is too thick, add a little more cream.

5. 5

   Stir in the dark chocolate until melted and smooth.

   Tip: Be patient, as this can take a few minutes.

6. 6

   Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

   Tip: This will help the truffles set.

7. 7

   Just before shaping, stir in the unsalted almonds and vanilla extract.

   Tip: Be gentle, as you want to avoid breaking the chocolate.

8. 8

   Use a melon baller or spoon to scoop out small balls of the chocolate mixture.

   Tip: You should end up with around 12 truffles.