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1
FILLING.
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2
In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
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3
Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.
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4
Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
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5
Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
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6
Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
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7
Cover and refrigerate for 30 minutes or until firm.
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8
Sift icing sugar into a pie plate.
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9
Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
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10
Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
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11
COATING.
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12
In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
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13
Remove from heat, let cool slightly.
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14
Place crushed, toasted almonds into a pie plate.
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15
Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
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16
Place balls in crushed almonds.
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17
Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened. (Optionally can roll in sifted cocoa instead).
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18
Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
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19
Can be refrigerated for up to 1 week or frozen up to 3 months.
