Milk chocolate truffles with almonds and honeycomb recipe
Bring a touch of class to your next supper party with these milk chocolate truffles made from melted chocolate, chunks of almond and crushed crunchy bars. Chic corner shop cooking for an an after-dinner treat.
See method- Makes 25 balls
- 5 mins to prepare and 20 mins to cook and 1 hour to cool
- 85 calories / serving
Ingredients
- 2 tbsp single cream
- 100g (3½oz) milk chocolate, chopped
- 100g (3½oz) dark chocolate, chopped
- 150g (5oz) Crunchie bars
- 40g (1½oz) whole almonds, toasted and chopped
- cocoa, for rolling
- icing sugar, to serve
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Shop ingredientsEach serving contains
- Energy
- 345kJ 85.0kcal
- Fat
- 5g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.5gProtein 1.2gFibre 3.0g
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Method
- Put the cream and the milk and dark chocolate in a glass bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until smooth and melted.
- Remove from the heat and stir in the crushed Crunchie bars and almonds. Scoop up 1 teaspoon of mixture and roll into a ball. Lightly roll in the cocoa and set on a tray. Repeat with the rest of the mixture. Cover the truffles and chill for 1 hour until firm.
- When you’re ready to serve, use a small sieve and sprinkle lightly with a little icing sugar.
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