These take a bit of faffing about but they're worth it for a posh little treat.

Makes 30-40
300g milk chocolate, broken into pieces
1/2 c cream (I used coconut cream)
2 tsp honey
1 vanilla bean, seeds scraped
170g flaked almonds (or use half almonds, half desiccated coconut)
300g milk chocolate, broken into pieces

Preheat oven to 160C. Line a baking tray with baking paper.
Place chocolate into a bowl. In a small saucepan heat the cream, honey and vanilla bean seeds until just boiling. Pour over the chocolate and mix well until combined and glossy. Cover with cling film so it touches the surface of the ganache and leave at room temperature to firm up. This will take a few hours. I put mine in the fridge after it had cooled down a bit.
Place almonds on the tray and roast for around 10 minutes until browned. Watch carefully so they don't burn. If you're toasting coconut, it takes less than 5 minutes. Leave at room temperature to cool then crush the flakes and put in a small bowl or airtight container if you're not making the truffles the same day.
Once ganache is firm roll teaspoonfuls into little balls and place on a baking tray that can fit in your fridge lined with baking paper. I found mine started sticking quite quickly so I placed the tray in the fridge to firm them up again.
Melt 3/4 of the last measure of chocolate whatever way you like - on the stove top using a bain marie or in microwave. Stir in last 1/4 of chocolate until fully combined. This should temper the chocolate so it reduces in temperature and is silky and glossy,
Prepare a tray lined with baking paper. Using 2 forks dip a truffle into the melted chocolate then in the bowl of flaked almonds (or coconut). Use 2 different forks to help coat the truffle then set onto your baking tray. Repeat with the rest of the truffles and return to the fridge to set. Store in an airtight container in the fridge.
You could also coat the truffles with finely chopped pistachios or hazelnuts, dust with edible glitter or sprinkles.