Almond butter 'new potato' truffles

Step by Step

Step 1

Put the almond butter, butter, icing sugar, melted and cooled milk chocolate and a pinch of sea salt flakes in a food processor; blend until combined (or combine in a mixing bowl with a wooden spoon). Transfer to a bowl (if necessary), then chill for 20-30 minutes. Line a large baking tray with baking parchment.

Step 2

Using damp hands, shape the mixture into irregularly shaped ovals (about 25g each) so they look like new potatoes. Transfer to the lined tray and chill for 1-2 hours, until firm (or see tip, below).

Step 3

For the coating, put the white and milk chocolate in a heatproof bowl set over a saucepan of barely simmering water, until melted. Remove the bowl from the heat and stir the chocolate until smooth. One at a time, add the truffles to the chocolate mixture, using two forks to coat them all over (working quickly to stop the truffles from melting). Return to the parchment-lined tray.

Step 4

Chill for 10-15 minutes until set, then very lightly sift the cocoa powder through a fine sieve over the truffles, rubbing some of the cocoa in with your fingertips to create a muddied look. Chill for 1 hour. Put the biscuits in a mini food processor and whizz to a crumb (or crush in a food bag using a rolling pin). For the most convincing finish, serve your ‘new potato’ truffles on a bed of bourbon soil and/or in a brown paper bag.