Using the ready-made cocoa-rich ganache cuts your preparation time, making these almond-flavoured chocolate truffles a doddle.

Produce them for a Valentine’s Day treat or make a batch for your friends for racing during Valentine’s week.

Preparation time:15 minutes
Cooking time:5 minutes + freezing

Makes: 12


75g white chocolate, broken into small pieces
45g almond thin biscuits
135g pack Gü 3 Forget-me-not Chocolate Ganaches
1 tbsp Cooks’ Ingredients Freeze-dried Raspberries


  1. Gently melt the white chocolate in a bowl over a small pan of simmering water, then remove from the heat and leave to cool to room temperature.
  2. Line a small baking sheet with baking parchment. Finely crush the biscuits into crumbs then mix with the ganache. Using two teaspoons, shape the mixture into 12 small balls and place on the parchment. Freeze for 15 minutes or so until firm.
  3. Carefully roll each ball in the cooled white chocolate then place on the baking parchment. Sprinkle with the freeze-dried raspberries and leave to set. Keep in an airtight container in the fridge for up to three days.

Recipe and photograph – Waitrose: thousands more recipes can be found at

Karen can usually be found glued to her computer or at the stables. Having edited several national magazines she co-founded Eclipse Magazine in 2008 after realising that many of her friends were nervous about going racing due to lack of information – what to wear, how to bet etc.

She absolutely loves her job (how many people can say that?!) and is truly grateful to all supporters of and contributors to Eclipse Magazine.

If you are reading this she would like to say THANK YOU! (And please spread the word about Eclipse…!!)

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