Bournville Chocolate Truffle with Almonds Recipe

Directions

Heat the cream in a small saucepan until it begins to simmer gently—avoid letting it boil.

Chop the Bournville Chocolate into small pieces.

Turn off the heat and stir in the chopped Bournville chocolate.

Let it sit for a minute, then gently stir until the mixture is smooth and glossy.

Fold in the chopped, toasted almonds until they are evenly distributed throughout the mixture.

Stir in the butter and a pinch of salt to enhance richness and depth of flavor.

Allow the mixture to cool to room temperature, then refrigerate for 2–3 hours until fully set and firm.

Scoop out small portions using a spoon or melon baller for uniform truffles.

Quickly roll each portion between your palms to form smooth, round truffles.

Roll the truffles in cocoa powder and crushed almonds to coat, then place them on a parchment-lined tray. Chill for 30 minutes before serving.

Store in the refrigerator for up to 2–3 days.