Step 1: Melt the chocolate

• • Place the chopped dark chocolate in a heatproof bowl.

• • Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).

• • Pour the hot cream over the chocolate and let it sit for 1-2 minutes.

Step 2: Mix the filling

• • Stir the chocolate and cream together until smooth and fully melted.

• • Add almond butter and almond extract (if using) and mix until fully combined.

Step 3: Chill the mixture

• • Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until the mixture is firm enough to scoop.

Step 4: Shape the truffles

• • Use a small cookie scoop or spoon to portion the chocolate mixture. Roll each portion into a ball with your hands.

Step 5: Coat the truffles

• • Roll the truffles in chopped almonds, cocoa powder, or a mixture of both.

• • Place the coated truffles on a baking sheet lined with parchment paper.

Step 6: Chill and serve

• • Refrigerate the truffles for an additional 15-30 minutes to set. Serve chilled or at room temperature.