Break the chocolate into chunks and put into a heatproof dish.
Place the dish over a pan of hot simmering water and stir until the chocolate has melted.
Take the bowl off the pan, be careful because the bowl will be hot.
Stir into the melted chocolate the butter, double cream and ground almonds.
Put the bowl in the fridge to chill for 45 minutes.
Meanwhile put the hot chocolate powder onto a plate ready to roll your truffles into.
After 45 minutes remove the bowl from the fridge and leave to stand for a minute, then take a teaspoon and scoop out pieces of the chocolate mixture.
Using your hands roll the mixture into balls.
Add the balls to the chocolate powder and roll them around until coated.
Chill the truffles until ready to eat.
1 x 200g bar Smooth Creamy White Chocolate
30g Creamy Butter Unsalted
Double Cream – 2 tbsp
Ground Almonds – 2 tsp
Instant Hot Chocolate – 3 tsp