How to Make Bournville Truffles with Almonds: A 5-Step Guide

If you're a chocolate lover with a soft spot for rich, velvety indulgences, chocolate truffles are among the most luxurious desserts you can create at home. Add the robust, bittersweet depth of Cadbury Bournville dark chocolate and the nutty crunch of toasted almonds, and you’ve got a dish that's sophisticated, satisfying, and surprisingly simple to make. So, whether you're preparing a gift box for a loved one, looking for the perfect dinner party treat, or simply indulging yourself, this Bournville truffle recipe with almonds is the perfect route to chocolate bliss. So here’s how to make them.

Step 1: The ingredients

Making great truffles starts with high-quality ingredients. For this recipe, the star is Cadbury Bournville, which is known for its smooth texture and deep cocoa flavor. Here’s what you’ll need:

• 200 g Cadbury Bournville dark chocolate, finely chopped
• 100 ml heavy cream (or fresh cream with 35-40% fat)
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract (optional)
• 70 g toasted almonds, finely chopped (plus extra for coating)
• A pinch of sea salt (optional, to balance the sweetness)
• Cocoa powder, desiccated coconut, or more chopped almonds for rolling

Step 2: The ganache

In a heatproof bowl, place the finely chopped Bournville chocolate. Heat the cream in a small saucepan over medium heat until it just begins to simmer -- but don’t let it boil. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. This allows the chocolate to melt gently and evenly.

After resting, stir slowly with a rubber spatula or spoon, starting from the center and moving outward in small circles.

Then add the butter and vanilla extract (if using) and continue to stir until the ganache is smooth, glossy, and fully combined.

If the mixture looks a bit split or greasy, a teaspoon of warm milk stirred in gradually can often bring it back together.

Now fold in the finely chopped toasted almonds. They add a beautiful nutty texture and an earthy undertone that complements the rich chocolate. Taste and, if desired, add a pinch of sea salt to balance the sweetness and deepen the chocolate flavor.

Step 3: The chilling

Once the ganache is ready, cover the bowl with plastic wrap or a plate and refrigerate for at least 2 hours, or until the mixture is firm enough to shape. You can speed up the process slightly by placing the bowl in the freezer for about 45 minutes, but keep an eye on it to prevent over-hardening. Chilling the ganache allows it to set into a workable consistency. You’ll know it’s ready when it holds its shape when scooped and rolled.

Step 4: The truffles

Once chilled and firm, remove the ganache from the refrigerator. Use a small ice cream scoop or teaspoon to scoop out small portions. Quickly roll each scoop between your palms into a ball. Work fast because the warmth of your hands can melt the chocolate.

If the mixture becomes too soft while rolling, return it to the fridge for 10 minutes before continuing.

After shaping all the truffles, it’s time to coat them. You can roll them in:

• Finely chopped almonds for extra crunch
• Unsweetened cocoa powder for a classic, bittersweet finish
• Desiccated coconut for a subtle, tropical flair
• Or a mix of all three for variety and visual appeal

To do this, simply place your chosen coating(s) in shallow bowls and roll the truffle balls around until fully covered. This not only adds texture but also keeps them from sticking to each other or your fingers.

Step 5: The aftercare

Place the coated truffles on a tray lined with parchment paper and refrigerate for 30 minutes to firm up again. For a glossy finish, remove them from the fridge about 10 minutes before serving to allow them to come to room temperature.

These truffles will keep well in the refrigerator for up to a week, though their freshness and texture are best within the first 3 days. You can also freeze them (uncoated or fully prepared) for longer storage, but make sure they’re packed well to avoid moisture seepage.

Tips:

• Chop the chocolate finely, as this ensures smooth melting and a silky ganache.
• Use high-quality cream, which has at least 35% fat content, because it helps create that signature truffle richness.