Whitney's fiddly but yummy Chocolate Praline Truffles

1/2 cup caster sugar
2 Tbsp water
75g unblanched almonds, warmed
400g dark choc, chopped
3/4 cup cream
1/2 tsp almond essence
500g choc melts
gold leaf, for decorating ( I didn't do this bit!)

Place sugar and water in a saucepan over medium heat and stir untikl sugar dissolves. Bring to a simmer, brushind down sides of saucepan with a wet pastry brush. Simmer 8 - 10 mins until syrup turns a light golden colour.

Add warm nuts, swirl pan to coat, return to heat for 3 mins until nuts smell roasted. Spread onto an oven tray lined with baking paper and allow to set into praline.

Crack praline with the back of a metal spoon, place pieces in a strong plastic bag and pound with a metal meat mallet or hammer until finely crushed. Set aside.

Melt chopped choc, cream and essence in a heatproof bowl over simmering water. Stir until smooth, remove from heat and stir in praline. REfrigerate 2 hours or until firm. Roll heaped teaspoonfuls into balls.

Melt half the choc melts. Dip balls in choc and place onto a tray lined with foil to set. Repeat with remaining melts. reheat choc if it becomes too stiff. Use a small paintbrush to place a piece of gold leaf on top of each chocolate, brush around the edges tof gold leaf to give desired effect.
Store n a cool place for up to 2 weeks (if they last that long!!)