Hazelnut truffles

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


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