adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hazelnut and white chocolate truffles
0 Likes
Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Indulgent white chocolate truffles made effortlessly with a clever hack.
Ingredients:
  • 460g pkt unfilled sponge cake, coarsely chopped
  • 100g good-quality white chocolate, coarsely chopped
  • 40.00 ml Frangelico liqueur
  • 100g finely chopped dry-roasted hazelnuts
  • 375g pkt white chocolate melts
  • 80g (2/3 cup) hazelnut meal
Instructions:
  • Pulse the cake in a food processor until it forms fine crumbs.
  • Melt the white chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Use a metal spoon to stir until smooth. Combine the melted chocolate and Frangelico with the cake crumbs, mix until well incorporated, then fold in the chopped hazelnuts.
  • Prepare a tray with non-stick baking paper. Roll 2 teaspoonfuls of cake mixture into balls and place them on the tray. Repeat with the rest of the mixture. Chill in the fridge for 30 minutes until firm.
  • Shape the truffle mixture into balls and coat them generously with hazelnut meal.

Similar Recipes