Hazelnut cream truffles Recipe
Ingredients
180g block white chocolate, chopped
1/4 cup thickened cream
2 tablespoons Nutella
2 x 120g packets skinless hazelnuts, toasted (see Notes)
120g dark chocolate, chopped
Hazelnut cream truffles Recipe
Method
Step 1
Place chocolate, cream and Nutella in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth (see note). Refrigerate for 10 minutes.
Step 2
Meanwhile, place hazelnuts in the bowl of a small food processor. Process until finely chopped. Stir 2 tablespoons of hazelnuts into chocolate. Refrigerate for 30 minutes or until firm.
Step 3
Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 22 balls. Freeze for 30 minutes or until firm.
Step 4
Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Toss in remaining hazelnuts. Return to tray. Refrigerate for 15 minutes or until set. Serve.
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