Hazelnut truffles
Ingredients
- 75g chopped hazelnuts
- 350g dark chocolate, finely chppped
- 300ml double cream
- pinch salt
Method
- Spread nuts on a baking sheet and toast under a low grill for 5-10 mins until golden.
- Set aside to cool.
- Place half the chocolate in a saucepan over a low heat and melt, stirring constantly.
- Remove from heat and whisk in cream and salt.
- Stir in half the nuts. Let cool, stirring occasionally, until thick enough to scoop with a spoon.
- Line a baking sheet with waxed paper.
- Scoop 1 tbsp cooled mixture and roll between palms to form a ball.
- Place on sheet.
- Repeat with remaining chocolate mixture.
- Refrigerate.
- Place half of remaining chocolate in a saucepan and stir constantly until melted.
- Remove from heat and add remaining chocolate. Stir until smooth.
- Set a chocolate ball on a fork and dip into melted chocolate.
- Let excess chocolate drip into bowl.
- Return ball to baking sheet.
- Repeat.
- Sprinkle balls with remaining hazelnuts.
- Stand at room temperature or refrigerate until set.
