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Milk chocolate truffles with almonds and honeycomb   recipe

Milk chocolate truffles with almonds and honeycomb recipe

25 ratings

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  • Makes 25 balls
  • 5 mins to prepare and 20 mins to cook, 1 hr to cool
  • 85 calories / serving


  • 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

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    4g 20%
  • Sugars

    9g 10%
  • Salt

    0.1g 0%

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


  1. 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.
  2. 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.
  3. When you’re ready to serve, use a small sieve and sprinkle lightly with a little icing sugar.

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