Inspired by the traditional Badam Halwa, here are my deceptively simple Badam Chocolate Truffles. Almond flour, chocolate and cream truffles are finished in a crackly white chocolate and toasted almond shell.
Good luck stopping at one piece.
Sometimes the best recipes come from leftovers! That’s how these badam truffles were born. After making my kheer arancini, I had some of the white chocolate dipping sauce left over and I couldn’t let it go to waste.
I dry-toasted almond flour, mixed it into the saffron cream, and rolled it into bite-sized truffles. We enjoyed them just like that and they turned out so good that I wanted to recreate the recipe as an Indian fusion dessert to share with you!
The filling wasn’t overly sweet, so I felt to make them taste sweeter and look more festive, adding a coating of chocolate would go well. So to finish them, I enrobed each in melted white chocolate with toasted almond pieces, creating a glossy, crackly shell.
The result? Elegant treats that taste far more luxurious than they are to make. They’re perfect for Diwali or Eid gifting in a mithai box, or just indulging yourself!
Other quick Indian desserts you may like are my gulab jamun truffles, cardamom pistachio palmiers and cheat’s mango rasmalai.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Almond flour – also sold as ground almonds.
Chopped almonds – I’ve toasted and chopped the almonds into small pieces to coat the truffles with. You can easily purchase ready chopped almonds for ease.
Cream – I’ve used fresh double cream (UK). US readers can use heavy cream.
White chocolate – I’ve used standard white chocolate. I chop the chocolate into small pieces to allow them to melt faster.
Cardamom powder – automatically gives a festive touch to any Indian sweet.
Saffron – luxurious and adds a beautiful golden colour.
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Badam Halwa Chocolate Truffles
Ingredients
- 3 cup almond flour
- ½ cup cream
- 150 gram white chocolate
- ¼ teaspoon cardamom powder
- pinch saffron
Coating
- 150 gram white chocolate
- 1 teaspoon coconut oil
- 1 tablespoon chopped almonds for garnishing
- edible silver or gold leaf optional
- rose petals optional
Instructions
- Add cream to a microwave safe bowl and heat in the microwave for 45 seconds.
- Add chopped pieces of 150g white chocolate and stir gently until dissolved. Heat in 20 second bursts in the microwave if required.
- Add cardamom powder and saffron and mix well. Set aside to cool and thicken.
- Meanwhile, gently toast almond flour in a pan until aromatic. Do not allow the almond flour to brown or burn. Keep the heat low. It will take approx. 2-3 minutes.
- Mix the almond flour to the cream mixture little by little until you achieve a badam halwa consistency. It will firm up further as it cools. Allow to cool to room temperature then place in the freezer for 15 minutes.
- Divide the mixture equally and roll into balls.
- Again, place in the freezer to firm for 10 minutes.
Coating
- When ready to coat the truffles, heat 150g chopped white chocolate and 1 teaspoon coconut oil in the microwave in 20 second bursts until melted.
- Add the chopped almonds and mix well.
- Skewer each truffle and dip into the white chocolate. Allow the excess chocolate to drip off then place on parchment paper to set.
- Decorate with edible silver or gold leaf and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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