- Grate milk chocolate and ground almonds. Take a bowl, place dark chocolate and juice and then set it over a saucepan filled with hot water. Melt the hot chocolate. Mix it well.
- Add icing sugar, almonds and butter, mix them well until butter melts. Set the mixture aside to cool it down. When firm, make 24 balls out of it.
- Roll the truffles on grated milk chocolate to cover them. Take paper sweet cases and place in the truffles. Serve chilled.