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A gluten free cookie dough made with ground almonds, shaped into balls like a truffle and then dipped in dark or white chocolate.
Cut the butter into cubes and leave at room temperature to soften Break up the chocolate into smaller pieces
Line the baking tray with parchment paper Lift the Chef Patissier XL head and fit the heat shield Fit the Creaming Beater to the machine
Attach the EasyWarm bowl to the machine Add butter and golden syrup into the EasyWarm bowl, fit the splash guard Heat at heat setting 7, on speed Stir 3 for 6 minutes
Add almonds, chocolate chips, vanilla and salt to the bowl Mix on speed Min for about 30 seconds until combined Shape the mixture into 30 equal sized balls Transfer the truffle balls to the lined baking tray Chill in the fridge until firm
Retrieve, clean the EasyWarm bowl and fit the Creaming Beater Attach the EasyWarm bowl bowl to the machine Add dark chocolate into the EasyWarm bowl
Mix at heat setting 7 on speed Stir 1 for 10 minutes Or use the ‘Chocolate Melting’ preset if applicable Remove the truffles from the fridge Use a skewer or fork to dip the truffles in the melted chocolate, shake off the excess Transfer to a cooling rack until set
Serve