Chocolate hazelnut truffles

Makes about 36 truffles

From Cookies Crumbles Recipes

Ingredients

600g good quality dark 70% chocolate

80 ml thickened cream

1 tablespoon Frangelico liqueur

100 grams dry roasted hazelnuts

4 tablespoons cocoa powder

Method

1. Pre-heat the oven to 200 degrees C. Dry roast the hazelnuts until golden brown. Chop the hazelnuts fine and set aside
2. Place 300 grams (1/2) of the chocolate, all the cream and Frangelico in a heat-proof bowl and place over a saucepan of simmering water. Make sure that the bowl is not touching the water. Stir occasionally until the chocolate is melted and the mixture is smooth
3. Add the chopped hazelnuts and mix well
4. Remove from the heat and refrigerate for 2 hours until the mixture is hard
5. Roll the mixture into small balls and place on a tray in the fridge.
6. Meanwhile melt the remaining 200 grams of chocolate over a double boiler
7. Line a tray with plastic wrap, sift some cocoa powder on a plate for rolling the truffles in
8. Using a fork to sit the truffles on dip each truffle in the melted chocolate. Allow the truffle to drain by wiping the bottom of the spoon in the side of the bowl to remove excess chocolate before you place the truffle into the cocoa powder
9. Roll the truffle in the cocoa powder until covered and transfer to the plastic wrapped tray. Place the tray in the fridge when all the truffles are covered.

Alternatives

Chopped glazed cherries in place of the hazelnuts

Any other nut in place of the hazelnuts

From Cookies Crumbles Recipes