Advocaat truffles made in the Thermomix® take 20 minutes of active work plus 3 hours of chilling time and make 20 pieces (about 90 kcal per truffle). 80 g blanched almonds, 150 g white chocolate and 80 g advocaat. The ratio matters: too much advocaat and the mixture will not set, too little and the liqueur character is lost.
We make these truffles mainly at Easter, Christmas and as a gift for friends who love advocaat. Compared to shop-bought truffle boxes (8 to 15 euros for 200 g), the homemade version costs around 4 euros for 20 pieces. Plus the advantage: you know exactly which advocaat is in them (Verpoorten, homemade, or an organic variety).
Advocaat Truffles with the Thermomix®
Ingredients 0 / 5 ✓
- 80 g blanched almonds
- 15 g butter
- 150 g white chocolate
- 1 sachet vanilla sugar or 1/2 tsp vanilla extract
- 80 g advocaat
Instructions 0 / 4
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1
Grind the almonds.
Add the almonds to the mixing bowl, grind for 8 seconds / speed 7 and set aside.
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2
Melt the chocolate.
Add the butter and chocolate in pieces to the mixing bowl and melt for 3 minutes / 50°C / speed 1.
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3
Add the advocaat.
Add 60 g of the almonds, the vanilla sugar and the advocaat and mix for 10 seconds / speed 4. Transfer to a bowl and refrigerate for approximately 3 hours.
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4
Shape the truffles.
Spread the remaining almonds on a plate. Use a teaspoon to scoop small portions from the mixture and roll into balls. Roll the balls in the almonds and place in truffle cases.
Tip: You can also dip the truffles in melted white or dark chocolate coating instead of rolling them in almonds.
Video
Nutrition per serving
Why white chocolate and not milk chocolate
White chocolate is not a matter of taste here, it is essential. Advocaat already has a creamy, sweet vanilla note. Milk chocolate would mask that note, and dark chocolate would completely dominate it with bitterness. White chocolate is the only one that lets the advocaat stay centre stage.
Important: do not use chocolate-flavoured cake coating. Use real white chocolate with at least 30 per cent cocoa butter. The packaging will say “white chocolate”, not “white chocolate coating”. Supermarket-brand chocolate works fine; a quality brand (such as Lindt or Milka) gives a creamier result.
Blanched almonds: why not unpeeled
Blanched almonds (without the brown skin) are white and mild. Unpeeled almonds (with skin) have a slight bitterness from the tannins in the skin. In a truffle with only 4 main ingredients, that bitterness is immediately noticeable.
If you only have unpeeled almonds: place 100 g of almonds in boiling water for 1 minute, rinse under cold water and rub off the skins. It is extra effort, but it works. The easier option: buy blanched almonds at the supermarket (often labelled “blanched almonds” or “white almonds”).
The 3 hours of chilling time are non-negotiable
The mixture must go into the fridge for at least 3 hours after mixing. Less than that and it is too soft to shape (it sticks to your hands). More than 4 hours and it becomes too firm (it can no longer be rolled into balls). Ideal: 3 hours at 4°C, then shape.
Pro tip: dampen your hands with cold water before shaping. This prevents the chocolate mixture from sticking. Alternatively, wear disposable gloves, which is cleaner and quicker.
Variations: pistachios, hazelnuts or coconut
Pistachio variation: use 80 g pistachios instead of almonds. This gives the truffles a green-speckled appearance and a nuttier flavour.
Hazelnut variation: use hazelnuts instead of almonds for a flavour reminiscent of a Nutella advocaat mix. Add 1 tsp cocoa for an even more intense result.
Coconut variation: replace the almonds with 80 g desiccated coconut for a Raffaello-style texture. Use desiccated coconut for rolling as well.
Dark chocolate: if you prefer less sweetness, use dark chocolate (at least 50 per cent). In that case use 100 g advocaat (instead of 80 g), otherwise the bitterness takes over.
Raspberry variation: mix 2 tsp freeze-dried raspberry powder in with the almonds. This adds a touch of acidity and colour.
Which advocaat: Verpoorten or homemade
Verpoorten Original (20% vol.) is the standard. It always works and the flavour is reliable. If you use homemade advocaat, check the alcohol content. Homemade advocaat is often 25 to 30% vol., so 60 g is enough instead of 80 g (more alcohol makes the mixture too runny).
Organic advocaat (such as Demeter or Naturata) is often slightly less sweet. In that case, add 1 tsp icing sugar. Alcohol-free advocaat is also available, but the truffles will not keep as long (see storage below).
Packaging as a gift
The truffles look best in small truffle paper cases. Place 4 to 6 in a small gift box, tie with a ribbon and add a label (“Homemade advocaat truffles, keep refrigerated”). This turns 4 euros worth of ingredients into a gift worth around 15 euros.
For a more professional look: use silicone truffle moulds instead of rolling into balls. Fill with the mixture, press down, chill and release. The result is more uniform in shape.
Advocaat truffles keep for 2 weeks in the fridge, preserved by the alcohol
The advocaat acts as a preservative. Stored in a sealed container in the fridge, the truffles keep for 2 weeks, and with Verpoorten (20% vol.) even up to 3 weeks. Important: always store them chilled, not at room temperature (the white chocolate will soften and the truffles will lose their shape).
Alcohol-free advocaat reduces the shelf life to 5 to 7 days. Freezing does not work well: the chocolate develops a grey-white bloom (fat bloom), which does not affect the taste but looks unappetising.
Goes well with: waffles, coffee and vanilla ice cream.
Also pairs nicely with: liquorice caramel biscuits made in the Thermomix®.
