White Chocolate Honey and Almond Truffles

Ingredients

Makes 25 to 30

GANACHE
350g good quality white chocolate, grated
5 tbsp cream
2 tbsp honey

COATING
200g good quality white chocolate, grated
2 tbsp vegetable
1½ cups (150g) sliced almonds, lightly toasted

Method

Grease and line a baking tray.

To prepare the ganache: place a heatproof bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl. Add the white chocolate, cream and honey. Melt together, stirring often with a metal spoon.

When well combined, remove from the heat. Cover the bowl with cling film and place in the refrigerator for at least two hours.

When set, remove from the refrigerator. Scoop out spoonfuls of the mixture and roll into small bite sized balls (approximately 15g). Place on the prepared baking tray, and return to the refrigerator for 15 minutes.

To prepare the coating: place a heatproof bowl over a saucepan of simmering water. Melt the chocolate and the oil together, stirring often. When well combined remove from the heat.

NOTE: you may need to re-melt the chocolate if it starts to thicken while you are coating the truffles.

Spread the toasted almonds onto a plate. Remove the ganache balls from the fridge and dip them one at a time into the melted chocolate to coat the truffles.

Roll the truffles in the sliced almonds immediately and place them onto the baking tray.

Place the truffles in the refrigerator for 10 minutes to set before devouring.