- Vegetable oil, for greasing
- 3 1/2 Ounces slivered almonds
- 5 fluid ounces pouring (single/light) cream
- 7 Ounces good-quality dark chocolate, broken into pieces
- 7 Ounces good-quality orange dark chocolate, broken into pieces
- 1 3/4 Ounce butter, diced
- Dutch (unsweetened) cocoa powder, for dusting
Grease a 6 1/4-inch square tin (or one with similar dimensions) and line with baking paper. Toast the almonds in a dry frying pan over medium heat for 2-3 minutes, until lightly golden. Set aside to cool.
Pour the cream into a small saucepan and bring just to boiling. While the cream is heating, put all the chocolates in a heatproof bowl over a saucepan of barely simmering water, ensuring the bowl doesn’t touch the water.
Pour the cream over the chocolate. Add the butter and stir gently every now and then to melt the chocolate and combine well. Do not overheat the chocolate, or it will seize and be ruined. When the chocolate is completely melted, remove from the heat and stir until lovely and glossy, then stir in the toasted almonds.
Pour into the prepared tin, then refrigerate for 2-3 hours, or until firm.
Carefully remove the truffle from the tin. Dust with cocoa powder. Using a sharp knife, cut into 1 1/4-inch-by-3/4-inch pieces, cleaning the knife every so often. If taking it on a picnic, you might find it easiest to return it to the tin to transport. Keep it out of the sun!
Recipes excerpted with permission from A Moveable Feast by Katy Holder (Hardie Grant, 2017)