Raspberry and almond chocolate truffles

Chop the almonds finely.

Mix the almonds into the ganache (see recipe below) then chill in the fridge for 4 hours, or overnight, until firm enough to roll.

Roll mixture into small balls and arrange in a single layer on a baking paper-lined tray.

Chill in fridge for 15 minutes, then roll each truffle in the crushed raspberries. Return to tray and chill until required.

Place the chopped chocolate in a bowl.

Gently heat the cream on the stovetop until near boiling.

Pour the hot cream over the chocolate.

Allow to stand for 1 minute, then stir together until smooth, dark and glossy. Leave to cool.

Once cool, refrigerate until it reaches desired consistency – firm for rolling into truffles, runny for dipping and icing.