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Milk chocolate truffles with almonds and honeycomb recipe

24 ratings

Ingredients

of the reference intake
Carbohydrate 9.5g Protein 1.2g Fibre 3g

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.