100grams Raw Almonds
6 Tablespoons Honey
2 Tablespoons water
pinch of salt
100grams 85% Dark Chocolate (eg Lindt or other good quality chocolate)
2 tablespoons cocoa for dusting
Grill/ roast the almonds in the oven until light golden brown (watch it or they will burn). You can store them in an airtight container for a day or 2 or carry on with the recipe.
Transfer the almonds to a frying pan with 3 - 4 tablespoons of honey, water and a tiny pinch of salt. Simmer and stir and leave on low till nice and thick and darker golden brown. Make sure that you don't burn the honey!
Have a tray ready with buttered foil or buttered wax paper!
Spoon the honey almond mix onto the buttered foil/paper and allow to cool and go brittle.
In a Bain Marie (eg glass bowl over a pot of simmering water) place cream and chocolate.
Stir until melted and smooth.
Stir in 2 Tablespoons honey
Cut/crush the brittle honeyed almonds with a sharp knife until you have course crumbs and stir into the melted chocolate mixture.
Place in the fridge for a few hours to firm up.
Once firm (I left mine over night but think 2 hours should be fine) scoop out a rounded teaspoon at a time and roll very lightly in your hands and the place in sifted cocoa.
Shake off lightly and place on tray or place and place back in the fridge to firm up
I managed to make 20 small truffles
They were moreish!