Honey And Almond Truffles

Ingredients

• 178g sugar
• 55g water
• 1 vanilla pod (scrape out the inside)
• 266g roasted almonds + 15g almond pieces (for the croquant)
• 125g butter
• 70g fondant sugar* (in specialist shops)
• 20g honey
• 7g brésilienne**
• 200g dark chocolate
• 150g flaked almonds to decorate the truffles

Instructions

1. 1. Prepare the almond praliné. to do this, refer to the previous recipe for basic praliné and replace the hazelnuts with almonds. blend 75g of this praliné, the softened butter, fondant sugar, honey, brésilienne and chopped almonds in a food processor set to a low speed.
2. 2. Pour the paste into a piping bag and pipe out small “s” shapes onto greaseproof paper. Place the pralinés in the fridge until they harden (around 1 hour).
3. 3. temper the dark chocolate (see recipe on page 18).
4. 4. Remove the truffles from the fridge, and after 5 minutes dip them into the tempered chocolate using a fork.
5. 5. then roll the truffles in the flaked and roasted almonds.