Burfee Truffles

Method

1. Heat the butter, fresh cream, tinned cream and icing sugar on medium heat until it starts to bubble.
2. Remove from the heat and sift in the powdered milk, whilst slowly whisking it in.
3. Cook for about 5 minutes, stirring continuously.
4. Remove from heat and add the cardamom, rose essence and almond.
5. Transfer the mixture into a glass bowl and refrigerate for 60 minutes.
6. Remove from fridge and use a tablespoon to scoop out a little mixture about 15 ml place it on a lined baking sheet
7. Freeze the baking sheet for an hour.
8. After an hour remove the baking sheet from the freezer. Roll the little pieces into neat round balls and set aside
9. Place chocolate in a microwave bowl. Use a little chocolate at a time. Melt the chocolate at 20-second intervals. Mix it well
10. Insert a toothpick into each round ball, and dip it into the chocolate. Place the chocolate-dipped ball into mini cupcake liners.
11. Press it on the sides of the cupcake liner and gently remove the toothpick.
12. Decorate with coloured almonds.