Chocolate covered Almond flour truffles-with rose date nut center

 

For the almond truffle

3 cups almond flour

3/4 cup condensed milk

1/2 tsp Cardamom, pinch of nutmeg, few strands of saffron.

Mix them together and knead to make a soft dough. You can grease your hand with ghee and finish kneading.

Set aside

For the filling

1 cup mixed nuts

1 tsp fennel (optional)

1/2 to 3/4 cup gulkand

Toast almonds, cashews, Pistachiaos and fennel seeds on very low heat. Pulse to break up the nuts, stir in gulkand and mix it up roughly and keep aside.

For chocolate coating

2.5 cups of semi sweet chocolate chips

1 tablespoon canola oil (something neutral)

Warm the chips and oil on microwave in 30 sec intervals until smooth. (Probably 3 30 seconds will do) 

Make the balls with the filling, and then dip in chocolate and place on a lined cookie sheet.

( Place one truffle on a fork, dip in the melted chocolate, roll gently to coat evenly, and then take them out. Make sure you tap the fork gently on the rim of the chocolate bowl to get off any excess chocolate. 

Place them on parchment paper.Decorate as you wish. I used the remaining crushed nuts and rose petals and refrigerated them for an hour for the chocolate to harden.