Almond butter 'new potato' truffles

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.

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).

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.

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.