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    Saturday, January 02, 2016

    Hazelnut and white chocolate truffles Recipe

    Hazelnut and white chocolate truffles Recipe

        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

        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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    Item Reviewed: Hazelnut and white chocolate truffles Recipe Rating: 5 Reviewed By: Mrs. Chef
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