200 g almond flour
300 g sponge cake as fine crumbs
5 tbsp punsch liqueur
5 tbsp Dansukker Muscovado Syrup
vermicelli or sugar sprinkles
Mix together all the ingredients for the truffles. Roll into balls. Melt the chocolate over a water bath and dip the balls into the chocolate. Place the balls on racks and leave to drain for a short while before rolling in the vermicelli or sugar sprinkles.
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