Dark Chocolate Truffles

310g (11 oz) good dark chocolate chopped

2 tablespoons unsalted butter

1 cup whipping cream (double cream)

3 tablespoons strong coffee, water or liqueur

115g (4 oz) unblanched almonds, toasted and finely chopped

115g (4oz) unblanched almonds, toasted and finely chopped for coating the truffles


1.  In a heavy based saucepan, bring the cream to a boil remove from heat and quickly stir in the chocolate.

2.  Then add the butter, almonds and coffee (or water or liqueur),  Cool to room temperature.

3.  Cover and refrigerated until set about 4 hours or overnight.

4.  Form into tablespoon sized balls.  Roll each ball into the extra chopped toasted almonds.

Variations:  You can use brazil nuts, cashews, macadamia nuts or pecan instead of the almonds. Or simply roll in sweetened or unsweetened cocoa powder.

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