Chocolate & hazelnut truffles Recipe
Ingredients
300g 70% cocoa dark chocolate, chopped
125ml (1/2 cup) pouring cream
100g butter, chopped
2 tablespoons Frangelico liqueur
55g (1/3 cup) finely chopped dry-roasted hazelnuts
375g white chocolate melts, melted
375g dark chocolate melts, melted
Silver cachous, to decorate
White and dark chocolate pearls (optional), to decorate
Chocolate & hazelnut truffles Recipe
Method
Step 1
Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Add the butter and Frangelico and stir until smooth. Stir in the hazelnut. Place the chocolate mixture in the fridge for 30-40 minutes or until firm.
Step 2
Line 2 baking trays with non-stick baking paper. Roll heaped teaspoonfuls of chocolate mixture into balls. Place on the prepared trays. Place in the fridge for 30 minutes or until firm.
Step 3
Use a fork to dip 1 truffle into the melted white chocolate. Tap the fork on the edge of the bowl to shake off excess chocolate. Place on the tray. Repeat with half the remaining truffles and remaining melted white chocolate. Repeat with remaining truffles and the melted dark chocolate. Decorate with silver cachous and white and dark chocolate pearls. Set aside to set.
Step 4
Store the truffles in an airtight container in the fridge for 24 hours or until firm. Remove from fridge 30 minutes before serving.
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