Chocolate & Almond Truffles

Makes approximately 16 truffles

Optional toppings (features in photographs):

Roughly chopped almonds

Sprinkles

Sea salt flakes (this is my fave - the salt cuts through the richness of the chocolate)

Ingredients:

100g unsalted butter

2 tbsp honey

1 tsp vanilla extract

2 tbsp cacao powder

1 1/4 cup almond flour

Chocolate Coating

40g butter

70g dark chocolate


Method:

  1. In a small saucepan over low-medium heat, melt the butter and honey together.

  2. Remove from the heat and stir in the vanilla extract.

  3. In a medium sized bowl, combine the cacao powder and almond flour. Pour the melted butter mixture into the bowl and use a large spoon to mix until well combined. Place in the fridge to harden for at least 20 minutes to harden.

  4. Measure 1 tsp mixture and use your hands to form into a nice round ball. Place on a large tray and repeat with the remaining mixture.

  5. Once you have rolled all of the mixture into balls, place in the fridge to cool for another 20 minutes (the truffles will have melted slightly from the warmth from your hands).

  6. Just before you remove the balls from the fridge, melt the butter and dark chocolate together. You can this in the microwave in short 20 second bursts (with a good stir in between) or over the stove using the double boiler method.

  7. Transfer the melted chocolate to a small dish. Remove the balls from the fridge.

  8. One at a time, place the balls in the chocolate to evenly coat. Use a fork to gently remove them and place them back on the tray. Repeat until all balls are coated in chocolate.

  9. Sprinkle with your favourite toppings and return to the fridge to cool.

  10. Once cooled, transfer to an air-tight container and store in the fridge. Enjoy!

NOTES: Substitute the almond flour for hazelnut flour or desiccated coconut for a different taste or oat flour if you prepare something nut free. In the mixture, you could also flavour your truffles with some peppermint or orange essential oils (2-3 drops).