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Milk chocolate truffles with almonds and honeycomb recipe

26 ratings

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, 1 hr 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

Each serving contains

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

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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