Hazelnut and white chocolate truffles Recipe
Ingredients
460g pkt unfilled sponge cake, coarsely chopped
100g good-quality white chocolate, coarsely chopped
2 tablespoons Frangelico liqueur
100g finely chopped dry-roasted hazelnuts
375g pkt white chocolate melts
80g (2/3 cup) hazelnut meal
Hazelnut and white chocolate truffles Recipe
Method
Step 1
Process the cake in a food processor until fine crumbs form.
Step 2
Place the white chocolate 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 is smooth. Add the melted chocolate and Frangelico to the cake crumbs and process until well combined. Stir in the chopped hazelnut.
Step 3
Line a tray with non-stick baking paper. Roll 2 teaspoonfuls of cake mixture into a ball. Place on the prepared tray. Repeat with remaining cake mixture. Place in the fridge for 30 minutes or until firm.
Step 4
Roll the truffles into balls, then roll in hazelnut meal to coat.
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