Makes about 24
1 packet (250g) digestive biscuits
70g ground almonds
2 tbsp orange juice
2–3 tbsp chocolate orange liqueur
375g packet milk chocolate melts
1 Put biscuits in a food processor and process until fine crumbs form. Transfer to a large bowl. Add almonds, orange juice and liqueur. Stir until well combined.
2 Put a third of the chocolate melts in a small saucepan over low heat. Stir until melted and smooth.
3 Add melted chocolate to biscuit mixture and stir until well combined. Roll mixture into balls about the size of a large marble. Put truffles on a large plate or tray, cover and refrigerate.
4 Line a baking tray with baking paper. Melt remaining chocolate in a small saucepan. Drop truffles, 1 at a time, into the melted chocolate and coat by rolling between 2 forks. Transfer to prepared baking tray. Continue to coat remaining truffles with chocolate. Cover and refrigerate until ready to serve.
Jae Stewart had us jostling for second and third helpings of these moist chocolate truffles. They’re impressive yet deceptively easy to make.
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