Begin by melting the dark chocolate in a Bain Marie or microwave. Allow to cool slightly.
In a large bowl add the almond spread, icing sugar and cacao powder. Using an electric whisk combine.
Next add the melted chocolate and whisk again until combined. Place the bowl in the fridge for 2 hours to set.
Line a couple of baking trays with parchment paper and then using a spoon scoop out some of the mixture and carefully and quickly roll it into a ball. If the mixture is
too sticky, wet your fingers with ice cold water to help roll easier.
Roll each truffle in either cacao powder, desiccated coconut or chocolate sprinkles.
Eat immediately or store in the fridge. Consume within 5 days.
