Hazelnut and milk chocolate truffles desserts recipes
Ingredients
300g good-quality milk chocolate, coarsely chopped
80ml (1/3 cup) thickened cream
1 tablespoon Frangelico liqueur
60g dry roasted hazelnuts, finely chopped
1 x 375g pkt dark chocolate melts
White chocolate, shaved, to serve
Hazelnut and milk chocolate truffles desserts recipes
Method
Step 1
Place the milk chocolate, cream and Frangelico in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Stir in the hazelnuts. Place in the fridge for 2 hours or until firm.
Step 2
Line a baking tray with non-stick baking paper. Use a metal teaspoon to scoop out heaped teaspoonfuls of truffle mixture. Use your hands to roll into rough balls. Place on the lined tray. Place in the fridge for 1 hour or until firm. Roll each truffle once more to smooth the surface and place on the lined tray in the fridge for 30 minutes or until firm.
Step 3
Meanwhile, place the chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
Step 4
Line a baking tray with non-stick baking paper. Use a truffle dipper or 2 forks to dip 1 truffle into the melted chocolate to coat. Remove truffle, tapping dipper handle or forks gently on the edge of the bowl to shake off excess chocolate. Place on prepared tray and sprinkle with shaved white chocolate. Repeat with remaining truffles, melted chocolate and white chocolate. Place in the fridge for 30 minutes to set.
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