Hazelnut chocolate truffles, anyone? There are few things more satisfying than making your own sweet treats and in this fool-proof recipe, we’ll explain how it’s done.
Ingredients
- 250g of the best quality plain chocolate you can find
- 175ml of double cream
- 100g of finely chopped toasted hazelnuts
- Cocoa powder
hazelnut chocolate truffles
Start off by breaking the chocolate into centimetre sized pieces, then place in the largest bowl you have.
Place the cream in a saucepan and bring it just up to boiling point, then pour over the chocolate pieces. Stir (or temper) until you have a dark brown velvety mixture, worthy of diving right into. Leave it to cool until it has ‘set’ which should take between 1 and 2 hours.
While you are waiting for the mix to cool down, line 2 baking trays with greaseproof paper or cling film to prevent the truffles sticking. Spread the chopped hazelnuts onto a plate, so you are ready for the next stage.
Once the mixture has set you are ready to make the truffles. Dust your hand with cocoa powder. Take a teaspoon of the mixture then roll it into a ball between the palms of your hands, then in the hazelnuts. Place on the tray and continue until the mixture is finished. They will keep for 5-7 days in a covered container in the fridge.
If you liked this recipe for hazelnut chocolate truffles, you’ll find more recipes for delicious homemade sweets on our food and drink channel.
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