If there were ever a food product that required high security, these truffles are it! Although the recipe yields forty truffles, don’t be surprised if they don’t last beyond one sitting. Truffles make excellent gifts too – if you can bear to part with them!






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  • 170 g (6 oz) flaked almonds, roasted
  • 300 g (10½ oz) good-quality milk chocolate (a)
  • 125 ml (4 fl oz/½ cup) cream (35% fat)
  • 15 g (½ oz/2 tsp) honey
  • 1 vanilla bean, seeds scraped
  • 300 g (10½ oz) good-quality milk chocolate (b)
  • edible gold metallic or lustre powder (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Ganache chilling time: 5 hours

Sitting time: 2 hours 10 minutes total

1. Preheat the oven to 160°C (315°F). Place the flaked almonds on a baking tray lined with baking paper and roast for approximately 10–15 minutes until golden brown. Leave at room temperature to cool and then store in an airtight container until required.

2. Put the chocolate (a) in a bowl. Put the cream, honey and vanilla bean seeds in a saucepan over medium heat and bring to the boil. Pour the hot cream over the chocolate (a), whisking by hand to create a ganache. Continue mixing until all the chocolate is combined and the ganache is supple and shiny. Scrape the ganache down the side of the bowl and cover the bowl with plastic wrap so it touches the surface of the ganache. Store at room temperature for a minimum of 5 hours, or until it feels firm but pliable when you press on the ganache. If your room temperature is over 23°C (73°F), place the ganache in the refrigerator for a short period just until it firms up enough to pipe.

3. Once the ganache is firm, transfer it to a piping (icing) bag with a 1.2 cm (7/16 inch) plain nozzle and pipe round dollops, approximately 2 cm (¾ inch) in diameter, onto a flat tray lined with baking paper. (You can also use a teaspoon to scoop small amounts onto a lined tray.) Leave the ganache balls at room temperature (not above 23°C/73°F) until they form a skin on the surface. This should take approximately 1 hour.

4. Roll the ganache balls between your palms to create spheres. Do this as quickly as possible so the ganache doesn’t melt. Let the truffles sit at room temperature for 1 hour.

5. Spread the almonds out onto a tray and crush them slightly. Temper the chocolate (b). Coat your fingers in the milk chocolate and roll each truffle in your fingers as quickly as possible so it is completely coated in chocolate. Drop the coated truffle into the crushed almonds and then roll each truffle through the almonds, using a fork until coated. (It’s a good idea to have a helper to coat the truffles in the almonds.) Leave each truffle in the almonds for 10 minutes to set before removing. If desired, lightly dust each truffle with gold metallic or lustre powder. These truffles are best stored at room temperature or, if your room temperature exceeds 23°C (73°F), stored in a sealed container in the refrigerator, for up to 8 days.

Recipe and image from Chocolate by Kirsten Tibballs (Murdoch Books, RRP $49.99). Photography by Greg Elms.