- STEP 1
Melt the white and dark chocolate for the truffles in seperate bain-maries(bowl over hot pan of water)
- STEP 2
Let the chocolate cool a little, add the icing sugar and double cream to both bowls and fold together.
- STEP 3
Place the two truffles mixtures in seperate tins and leave in the fridge for 1 hour to set.
- STEP 4
Melt the remaining chocolates in seperate bowls, roll balls the size of walnuts and dip into the melted chocolate, alternating the different colours and flavours. Roll some in the smashed almonds and some in icing sugar to cote.
- STEP 5
Leave to set on cocktail sticks stuck in a bag of flour, once set remove the stick and cover the whole to smooth with chocolate.