1. Put the chocolate in a heatproof bowl.
2. Heat the milk and salt to a low boil over medium heat, and the sugar if you are using it. I did not. Be careful not to overheat as the rich almond milk will begin to thicken in the way that cashew milks and creams do.
3. Immediately remove from the heat and pour over the chocolate all at once. Cover the bowl and allow the chocolate to melt for a few minutes. Uncover the bowl, and stir from the center out until the chocolate is completely melted.

Test

1. Put a teaspoon of the ganache into a little pinch bowl and refrigerate for 5 or so minutes to test for consistency. The chilled ganache should be firm, creamy, not hard. If not, add more melted chocolate or more milk to adjust.
2. Allow the ganache to set at room temperature about 15 minutes and move the bowl to the refrigerator. The ganache should be firm enough to shape in 2-3 hours. Like any ganache, it will keep in the refrigerator for a few days, and may be frozen for up to 1 month.

Form the Truffles

1. Make rounds using a ½-ounce ice cream scoop or just use a spoon.
2. When all of the truffles are made, freeze about 20 minutes, or longer.
3. Cut the truffles in half, with a sharp knife.
4. Stuff each half with a half a whole roasted almond or a slivered almond.

Finish the Truffles

1. Roll in finely chopped whole almond flour or chopped almonds: easy to make in my indispensable nut and seeds grinder. If you are making the truffles in advance and freezing them, the truffles will be very hard. Serve at room temperature.