Almond Collagen Chocolate Truffles


  • 500 grams CATALINA Dark Chocolate Couverture Callets
  • 62.50 grams Heavy Cream
  • 62.50 grams Collagen
  • 375 grams Almond Flakes

Coating: 100 grams Almond Flakes, roasted


  1. Chop chocolate into small pieces. Place in a stainless bowl and set aside.
  2. In a heavy pot, simmer heavy cream. On the onset of boiling, switch off the heat and immediately pour hot cream into chopped chocolates.
  3. Allow to sit. Stir with wooden spoon to melt. Add in collagen.
  4. Allow mixture to set in the chiller overnight or until set.
  5. Form into balls then coat with almond flakes.