Pour the coconut cream and almond milk in a saucepan and bring to the boil over a medium to high heat.
As soon as it starts to bubble, take off the heat and gently stir in the chocolate drops. Add the almond praline and stir it in gently with a wooden spoon.
Leave to chill in the fridge for a few hours or overnight.
Once the chocolate mixture has hardened you can transfer it to a piping bag. Use a large round nozzle squeeze about 10 -15g of chocolate mix onto a tray lined with baking paper.
Pop in the fridge for 10 minutes to firm up, then remove and roll them between your hands to form balls (we recommend using gloves for this as the chocolate can get a bit sticky as it starts to warm up!).
Once rolled place back on the tray and pop in the fridge to firm up again for 10 minutes.
In the meantime, prepare you desired truffles toppings, we used chopped hazelnuts, cocoa powder and desiccated coconut.
Take a large plate a cover with one of the toppings. Place 300g of dark chocolate in a glass bowl and melt over bain marie to 32°C (it is best to use a thermometer for this).
Then take the chocolate balls out the fridge, dip them into the melted chocolate and roll them onto the toppings covering them completely.