Leftover dulce de leche is nothing if not versatile: You can spoon it over ice cream, drizzle it over fresh fruit, or serve it with cookies. But if you're still feeling industrious after making our Dulce de Leche Half Moons, use the rest in these truffles. We promise you won't be sorry. The combination of caramelized milk, bittersweet chocolate, and almond butter produces a deeply flavored, not–too–sweet confection. And there's no need to chill the mixture before rolling, as you would if making traditional truffles with chocolate and cream—this user–friendly "ganache" practically rolls itself. If you make the truffles with peanut butter, the nut flavor will be a bit more pronounced than in the almond–butter version.
Truffles are best the day they are made but can be frozen up to 2 weeks (do not keep at room temperature). Thaw at room temperature 1 hour before serving.
