I find heaven in every bite of really good chocolate. My exploration into chocolate making came from the winter weekends when my daddy and I would throw everyone out of the house, shut all the windows and switch on all the air conditioners.
Bombay winters are not the best for chocolate making so the air conditioning was a must. We would temper the chocolate, roast the almonds and bake the biscuits, then lay it all on straightened sheets of parchment paper and watch while the chocolate settled. I remember those Sundays like they were yesterday. This recipe is a twist from our chocolate making expeditions and the so very famous Oreo Truffles that nearly everyone now knows how to make.
These Almondereo Truffles have never failed me, the roasted almond is the soul of this recipe and adds a delicious flavor that is simply unforgettable.
16 oz. Bakers Semi Sweet Chocolate if you live in the USA
If you live in India Selbourne milk or semi sweet tastes just fine
8 oz. Philadelphia Cream Cheese
36 pcs. Oreo Cookies Original
Roast almonds in a non stick pan for 20 min at 300°F in a preheated oven.
Allow the almonds to cool then grind them to a coarse powder and keep aside.