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Hazelnut and milk chocolate truffles
Hazelnut and milk chocolate truffles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a decadent dark chocolate shell with a luscious creamy filling.
Ingredients:
  • 300g good-quality milk chocolate, coarsely chopped
  • 80ml (1/3 cup) thickened cream
  • 20.00 ml Frangelico liqueur
  • 60g dry roasted hazelnuts, finely chopped
  • 1 x 375g pkt dark chocolate melts
  • White chocolate, shaved, to serve
Instructions:
  • In a heatproof bowl set over simmering water, combine milk chocolate, cream, and Frangelico. Stir with a metal spoon until smooth. Mix in hazelnuts. Chill in the fridge until firm, about 2 hours.
  • Prepare a baking tray lined with non-stick baking paper. Use a metal teaspoon to scoop out heaped teaspoons of truffle mixture and roll into rough balls using your hands. Place the truffles on the tray and refrigerate for 1 hour until firm. Roll the truffles again to smooth the surface, then refrigerate for an additional 30 minutes until firm.
  • While you wait, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir with a metal spoon until the chocolate is melted and smooth.
  • Prepare a baking tray with non-stick baking paper. Use a truffle dipper or forks to coat 1 truffle in melted chocolate. Gently tap excess chocolate off and place on the tray. Sprinkle with white chocolate shavings. Repeat with the remaining truffles. Chill in the fridge for 30 minutes to set.

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