1. FILLING. 2. In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat. 3. Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces. 4. Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold. 5. Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate. 6. Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets. 7. Cover and refrigerate for 30 minutes or until firm. 8. Sift icing sugar into a pie plate. 9. Working with rounds from one baking sheet at a time, lightly roll in icing sugar. 10. Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen. 11. COATING. 12. In top of double boiler over hot (not boiling) water, melt 375 g of chocolate. 13. Remove from heat, let cool slightly. 14. Place crushed, toasted almonds into a pie plate. 15. Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove. 16. Place balls in crushed almonds. 17. Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened. (Optionally can roll in sifted cocoa instead). 18. Place truffles in candy cups and store in airtight container in refrigerator until just before serving. 19. Can be refrigerated for up to 1 week or frozen up to 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
