Ready in: 1 hour plus several hours chilling time. Makes: around 34 uncoated truffles. 

200ml cream
200g dark chocolate – I use 62% Cacao broken into pieces
100g caster sugar
50ml water
100g blanched whole almonds or slivered almonds

Make the chocolate ganache for the truffles. Heat the cream in a small saucepan until simmering, remove from the heat and add the chocolate, stir continuously until the chocolate is completely melted and place in the fridge to cool.

Make the praline.  Place an oiled sheet of foil in a shallow pan and set aside. In a saucepan gently heat the sugar and water until the sugar is dissolved. Boil without stirring until light golden, add the almonds and boil another minute or two until golden brown.

Pour into the prepared dish and leave to set. When set place in a sturdy plastic bag and smash with a rolling pin to crush the praline into shards, chunks and crumbs.

When the chocolate ganache is cooled but not fully set, stir in the praline and chill until set firm enough to roll – this will take several hours in the fridge. When the mixture is firm, roll into truffle sized balls and set aside on a tray. When all the balls are rolled place them in the freezer to chill before dipping.

Almond Crunch Coating
200g melted dark chocolate
1 Tbsp Kremelta
200g sliced almonds

Heat the chocolate in a bowl placed over a pan of gently simmering water until just starting to melt then remove from the heat and allow to continue melting then stir in the Kremelta. Toast the almonds in a moderate oven until just turning golden then remove.

Place the toasted almonds in a shallow tray. Use a fork or dipping tool to dip the chilled truffles in the melted chocolate, tap the fork on the side of the bowl a couple of times to remove excess chocolate then quickly roll the truffle in the toasted almonds. Store coated truffles in the fridge in an airtight container until needed.

Bitter Cocoa Coating
200g melted dark chocolate
1 Tbsp Kremelta
1/2 – 3/4 cup cocoa

Coat in melted chocolate as described for chocolate scrunch coating, place coated truffles on a sheet of non-stick paper until set then roll in sifted cocoa and store in an airtight container in the fridge until needed.

Dark Chocolate Coating
200g dark chocolate melts
1 Tbsp Kremelta

This variation exchanges the dark chocolate for chocolate melts.  While not as rich as chocolate, melts will set with a nice shine. Add 1 Tbsp of Kremelta to the melts to thin to a coating consistency. Dip each truffle, tap to remove excess and place on a tray to set. Store in an airtight container in the fridge till required.

Cooks tip: All truffles are heat sensitive; they will need to be kept chilled to prevent melting in the heat of an Antipodean Christmas.

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