Rum Almond Truffles

Combine the icing sugar, milk powder and cocoa powder in a large bowl. Bring the cream to a simmer in a small saucepan over medium heat. Add the cream to the icing sugar mixture and stir until well combined.

Melt copha in a clean small saucepan over low heat. Add the copha, almonds and rum to the icing sugar mixture and stir to combine. Set aside for 2-3 hours or until firm enough to roll.

Line 2 baking trays with non-stick baking paper. Roll heaped teaspoonfuls of the mixture into balls. Place on trays (see note). Place in fridge until firm. Set aside for 10-15 minutes to stand.

Melt chocolate and extra copha in a microwave-safe bowl on High/ 800watts/100% for 30 seconds. Stir and repeat until chocolate melts and mixture is smooth. Use a fork to dip truffles, 1 at a time, into chocolate mixture. Tap the fork on the side of the bowl to remove excess chocolate. Return truffles to the lined trays and top each with an extra flaked almond. Set aside to set.