Toasted Almond Truffles

Level: Easy
Prep Time: 20 min
Cook Time: 5 min
Cooling Time: 1 hrs 30 min
Yields: 24 truffles (2 dozen)


Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet confection.


  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup granulated sugar
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 1/2 to 1 teaspoon almond or vanilla extract
  • 1 cup sliced DIAMOND OF CALIFORNIA® almonds, finely chopped, toasted


COMBINE evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels. Stir vigorously until mixture is smooth. Stir in almond extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.


by K. Kelly , Toronto, ON on May. 2010

For whatever reason the evaporated milk and sugar didn't boil properly so the chocolate seized a bit and didn't set properly. Wouldn't bother with this recipe again.

Very versatile recipe

by S. S. , WAYZATA, MN on Apr. 2010

I had a truffle recipe using sweetened condensed milk, but this is better since I have evaporated milk in my cupboard more frequently. These are easy to make and taste very rich (I prefer the vanilla to the almond extract). I have also left these overnight in the refrigerator, then dipped in melted Nestle white or semi-sweet chocolate for an additional taste/texture. Really great!

Easy and Fun!

by K. Kiki , Itasca, Illinois on Mar. 2010

I made these for my superbowl party and they were a hit! Everyone was eating them more than anything else! Good thing I made two batches or my Dad's friends would have went crazy! One thing you don't want 20 is hungry die hard football fans!


by N. Nancy , on Feb. 2010

Very good!

Simple and Delicious

by D. Deborah , HERTFORD, NC on Feb. 2010

Made these for my SuperBowl Party and they were a Huge hit! All of my girlfriends have asked for the recipe. I made black and white truffles using white nestle chips and Grand Marnier. YUMMY.

wonderful candy

by K. Kim , Cincinnati on Dec. 2009

This is an easy and versatile recipe. I rolled some in grated coconut and some in the almonds. I included these in gift boxes for Christmas and everyone liked them. The almond extract gives them a cherry flavor. Next year I think I try rolling them in finely crushed chocolate cookies or grated white chocolate. Great recipe, thanks

Many Years

by B. Brenda , , on Dec. 2009

I have been making this recipe for many years and the whole family loves the truffles. I have adapted this recipe to our favorite fudge recipe as well by just spreading the mixture into a pan and refrigerating until firm.


by G. Georgia , Antioch, TN on Dec. 2009

I did 2 variations that work so well my friends said I should sell them. One is to use semi-sweet chocolate morsels and toasted and chopped pecans. The other is using white chocolate morsels and almond extract with your toasted and chopped almonds. YUM and easy!

Not Impresses

by K. Kevin , Fairfield, CA on Dec. 2009

They taste too much like fudge. If I wanted fudge, I would make fudge. They are smooth, but I have made smoother and better tasting truffles before.


by K. Kim , on Oct. 2009

so easy and simple recipe