Milk chocolate truffles with almonds and honeycomb recipe

22 ratings Rate
  • Makes 25 balls
  • 5 mins to prepare and 20 mins to cook, 1 hr to cool
  • 85 calories / serving
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Chocolate truffles2 HERO

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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  • 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
  • Energy 345kj 85kcal 4%
  • 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

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