Almond Truffles Recipe - Moroccan "Zellige" cookie variation - CookingWithAlia - Episode 30
Almond Truffles Recipe - Moroccan "Zellige" cookie variation - CookingWithAlia - Episode 30 is a medium Moroccan recipe that serves 24. 100 calories per serving. Recipe by cookingwithalia on YouTube.
Prep: 30 min | Cook: 1 hr 15 min | Total: 2 hrs
Cost: $17.95 total, $0.75 per serving
Ingredients
- 1 1/3 cup Blanched Slivered Almonds (If you only have whole almonds, use 1 cup whole almonds and blanch them yourself.)
- 1 1/3 cup Powdered Sugar (Divided: half for the almond paste, half for coating options.)
- 2 tbsp Orange Blossom Water (If unavailable, replace with 2 tbsp water + ½ tsp vanilla, orange, or almond extract.)
- 300 g Dark Chocolate (Use good quality dark chocolate (70% cacao). Can substitute with milk chocolate if preferred.)
- 1/4 cup Powdered Sugar (Coating) (Extra for rolling the truffles.)
- 1/4 cup Cocoa Powder (Unsweetened, for coating.)
- 1/4 cup Desiccated Coconut (Fine coconut powder for coating.)
- 1/4 cup Crushed Nuts (Optional; use toasted almonds, pistachios, or walnuts.)
Instructions
Toast the Almonds
Preheat the oven to 300°F. Spread the slivered almonds in a single layer on a baking pan and bake for 10 minutes, stirring once halfway through so they stay pale.
Time: PT10M
Temperature: 300°F
Make the Almond Paste
Place the cooled almonds, 1 ⅓ cup powdered sugar, and 2 tbsp orange blossom water into the food processor. Blend until a smooth, pliable paste forms, scraping the sides as needed.
Time: PT5M
Form Almond Balls
Using a teaspoon, scoop the almond paste and roll between your palms into 1‑inch balls. Place the balls on a plate.
Time: PT5M
Melt the Chocolate
Set up a double boiler: bring a pot of water to a gentle simmer, place a heat‑proof bowl on top, and add the dark chocolate. Stir until fully melted, then remove from heat and let cool for 2‑3 minutes.
Time: PT5M
Prepare Coating Station
Arrange small bowls with powdered sugar, cocoa powder, desiccated coconut, and crushed nuts. Have a plate lined with parchment paper ready for the finished truffles.
Time: PT2M
Dip and Coat the Truffles
Using a fork or your fingers, dip each almond ball into the melted chocolate, letting excess drip off. Immediately roll the chocolate‑coated ball in your chosen coating, then give it a quick sift to remove excess powder.
Time: PT10M
Chill the Truffles
Place the coated truffles on the parchment‑lined plate and refrigerate for at least 1 hour until the chocolate hardens.
Time: PT1H
Serve
Remove truffles from the refrigerator, let sit at room temperature for 5 minutes, then enjoy or package for gifting.
Time: PT0M
Nutrition Facts
- Calories
- 100
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Tree nuts (almonds), Dairy (if using milk chocolate), Soy (soy lecithin in chocolate)
Ingredient Substitutions
- Instead of Blanched Slivered Almonds: Whole blanched almonds
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Orange Blossom Water: Water + vanilla extract, Water + orange extract, Water + almond extract
- Instead of Dark Chocolate: Milk chocolate, Semi‑sweet chocolate
- Instead of Powdered Sugar (Coating): Confectioners' sugar
- Instead of Cocoa Powder: Dutch‑process cocoa
- Instead of Desiccated Coconut: Shredded coconut (finely ground)
- Instead of Crushed Nuts: Toasted almond pieces, Finely chopped pistachios
Equipment Needed
- Baking Pan
- Oven
- Food Processor or Blender
- Mixing Bowl
- Spatula
- Double Boiler (Bain‑Marie)
- Small Bowls for Coatings
- Parchment Paper (optional)
- Refrigerator
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Baking the almonds without browning
- Achieving a smooth almond paste
- Melting chocolate without seizing
- Chilling the truffles long enough for the chocolate to set
Chef Tips from the Video
- Toast the almonds lightly before baking for a deeper, nuttier flavor.
- If you have a tempering machine, temper the dark chocolate for a glossy finish and snap.
- Roll the truffles in a single coating for a uniform look, or mix two coatings for a marbled effect.
Troubleshooting
Almond paste is too dry and crumbly.
Add a few more drops of orange blossom water (or plain water) and blend again until it holds together.
Chocolate seizes or becomes grainy.
Remove the bowl from heat immediately, add a teaspoon of neutral oil, and stir vigorously to smooth it out.
Coating sticks in clumps on the truffle.
Sift the coating powder over the truffle and gently tap to remove excess; let the truffle sit a few seconds before rolling.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 1 month.
Room temperature: Not recommended; chocolate may bloom.
Make-Ahead Tips
- Prepare the almond paste up to step 3 and store it covered in the fridge for up to 3 days.
- Melted chocolate can be reheated gently in a double boiler; add a splash of neutral oil if it thickens.
Frequently Asked Questions
What is the cultural significance and history of almond‑filled chocolate truffles in Moroccan cuisine?
In Morocco, almond paste (known as "laâlou") is traditionally sandwiched between layers of chocolate to make a sweet called "griouech" or "griouet". It is a festive treat served during holidays and special gatherings, symbolizing hospitality and the abundance of nuts in the region.
What are the traditional regional variations of almond‑filled chocolate truffles in Morocco?
Some regions shape the treat as squares, others as small balls. Flavorings can vary from orange blossom water to rose water, and coatings may include sesame seeds, powdered sugar, or ground spices like cinnamon.
How is almond‑filled chocolate truffles authentically served in Moroccan households?
They are typically presented on a decorative platter, often accompanied by mint tea. The truffles are served at room temperature after a brief chill, allowing the chocolate to be firm yet melt‑in‑your‑mouth.
During which celebrations are almond‑filled chocolate truffles traditionally enjoyed in Morocco?
These truffles are popular during Eid al‑Fitr, Eid al‑Adha, and family weddings. They are also a favorite treat during the month of Ramadan for breaking the fast.
What makes almond‑filled chocolate truffles special in Moroccan dessert tradition?
The combination of fragrant almond paste flavored with orange blossom water and rich dark chocolate reflects Morocco’s love for aromatic nuts and spices, creating a balance of sweet, floral, and bitter flavors that is uniquely Moroccan.
What are the most common mistakes to avoid when making almond‑filled chocolate truffles?
Common errors include over‑baking the almonds, which makes the paste bitter; overheating the chocolate, causing it to seize; and not chilling the truffles long enough, resulting in a soft coating that falls off.
Why does this recipe use a double boiler instead of a microwave to melt the chocolate?
A double boiler provides gentle, even heat that prevents the chocolate from scorching or seizing, which can happen quickly in a microwave due to hot spots.
Can I make these almond‑filled chocolate truffles ahead of time and how should I store them?
Yes, you can prepare the almond paste and shape the balls up to step 3, storing them covered in the refrigerator for up to 3 days. After coating, keep the finished truffles in an airtight container in the fridge for up to a week.
What texture and appearance should I look for when the truffles are done?
The chocolate coating should be firm and glossy, and the truffle should feel slightly firm to the touch but give a little when pressed. The interior almond paste should be smooth and not grainy.
What does the YouTube channel cookingwithalia specialize in?
The YouTube channel cookingwithalia focuses on cozy, home‑cooked comfort foods with a seasonal twist, often featuring desserts, holiday treats, and simple yet elegant recipes that are approachable for home cooks.
How does the YouTube channel cookingwithalia's approach to Moroccan desserts differ from other cooking channels?
Cookingwithalia blends traditional Moroccan flavors like orange blossom water and almond paste with modern presentation ideas, such as shaping classic square treats into truffle balls and offering multiple coating options, making the recipes both authentic and visually playful.
Last updated: September 6, 2026
