Almond Truffles

I got this recipe from Sedap-Sekejap and tweaked it a little bit. The original recipe called for powdered almond, I used chopped almond instead so as to get more crunch not unlike that of Ferraro Rocher. However, I found following the exact quantities yielded soft-centred truffles. So I remixed the ingredients and add more melted chocolate to make it harder. Alternatively, lesser amount of cream should have been used.



The following is the original recipe as translated:

Ingredients:
100 g ground roasted almonds
50 ml thick cream
30 g butter
150 gram milk cooking chocolate, broken into small pieces
1 tsp almond essence

Coating:
250 g dark cooking chocolate, broken into small pieces, melted
100 g white cooking chocolate, cut into very fine dices

Method:
1. Melt the butter and cream together (in a microwave or on double boiler on stove), stir to mix until chocolate is melted. Add almond powder and almond essence. Stir to combine.
2. Keep the mixture in the fridge for 1 hr to harden, then shape into small balls
3. Roll the truffles on white chocolate. Put 1 tbsp melted dark cooking chocolate on a saucer, roll the truffle in it (alternatively, pour the dark chocolate on the truffle).
4. Finish off the rest the same way.