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Almond butter 'new potato' truffles

Almond butter 'new potato' truffles

Fan of the TV show Is It Cake? Use any nut butter you like for these ‘new potatoes’, though almond works very well. 

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  • Makes12
  • CourseDessert
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 150g smooth almond butter
  • 30g unsalted butter, softened
  • 100g icing sugar, sifted
  • 30g milk chocolate, melted and cooled


  • 180g white chocolate, roughly chopped
  • 20g milk chocolate, roughly chopped
  • 1 tsp cocoa powder
  • 3 bourbon biscuits


  1. Put the almond butter, butter, icing sugar, melted and cooled milk chocolate and a pinch of sea salt flakes in a food processor; blend until combined (or combine in a mixing bowl with a wooden spoon). Transfer to a bowl (if necessary), then chill for 20-30 minutes. Line a large baking tray with baking parchment.

  2. Using damp hands, shape the mixture into irregularly shaped ovals (about 25g each) so they look like new potatoes. Transfer to the lined tray and chill for 1-2 hours, until firm (or see tip, below).

  3. For the coating, put the white and milk chocolate in a heatproof bowl set over a saucepan of barely simmering water, until melted. Remove the bowl from the heat and stir the chocolate until smooth. One at a time, add the truffles to the chocolate mixture, using two forks to coat them all over (working quickly to stop the truffles from melting). Return to the parchment-lined tray.

  4. Chill for 10-15 minutes until set, then very lightly sift the cocoa powder through a fine sieve over the truffles, rubbing some of the cocoa in with your fingertips to create a muddied look. Chill for 1 hour. Put the biscuits in a mini food processor and whizz to a crumb (or crush in a food bag using a rolling pin). For the most convincing finish, serve your ‘new potato’ truffles on a bed of bourbon soil and/or in a brown paper bag.

Cook’s tip

For the perfect finish, freeze the shaped truffles for 30 minutes before coating. Lightly re-roll between your hands to round off any flattened bases. Pierce a skewer into each one, then turn in the chocolate mixture to coat, letting the excess drip off. Chill upright on the skewers to set (you can stand them in a block of cold butter), then continue with step 4. 


Typical values per item when made using specific products in recipe


1,080kJ/ 259kcals



Saturated Fat












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