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Hazelnut truffles
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Prep Time:
140 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Indulgent truffles: perfect for gifting and irresistible to keep for yourself.
Ingredients:
  • 80ml (1/3 cup) thickened cream
  • 250g milk chocolate (like Nestle brand), chopped
  • 20.00 ml hazelnut liqueur (like Frangelico)
  • 15 hazelnuts
  • 350g dark compound chocolate (like Nestle Dark Melts), chopped
  • 30g copha
Instructions:
  • Preheat the oven to 180°C.
  • In a medium heatproof bowl, gently heat the cream over a saucepan of simmering water. Ensuring the bowl doesn't touch the water. Stir with a metal spoon for 1 minute until the cream thins. Add the milk chocolate and stir gently for 4 minutes until melted and smooth.
  • Remove the bowl from the pan and let it cool for 5 minutes. Stir in the liqueur, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Spread hazelnuts on a baking tray and toast in a preheated oven for 10 minutes until lightly golden. Allow them to cool for 10 minutes, then gently rub them in a tea towel to remove the skins. Halve the hazelnuts with a small sharp knife and place in a bowl.
  • Take the truffle mixture out of the fridge and, using an electric beater on low speed, beat for 3 minutes until light and fluffy. Chill the mixture, stirring occasionally, for 40 minutes until firm enough to roll into balls.
  • Line 3 baking trays with non-stick baking paper. Scoop up a spoonful of truffle mixture using a metal teaspoon, roll it into a small ball, gently flatten the top, and place it flat-side up on the lined tray. Repeat with the remaining truffle mixture. Freeze for 10 minutes or until firm.
  • In a clean, dry medium bowl, combine the compound chocolate and copha. Place the bowl snugly over a pan of gently simmering water, ensuring the bowl doesn't touch the water. Stir gently with a dry metal spoon for 4 minutes until melted and smooth. Remove the bowl from the pan carefully.
  • Dip a truffle in the chocolate mixture, then spoon chocolate over it to coat. Lift the coated truffle using a wide-pronged fork, tapping gently to remove excess chocolate.
  • Gently transfer the truffle to the second lined tray using a small spatula. Repeat with the rest of the truffle balls and chocolate. If the melted chocolate thickens too much, place the bowl back over the simmering water and stir gently to re-melt. Let the dipped truffles sit at room temperature for 5-10 minutes until they are set.
  • Individually coat each truffle and place on the tray. Quickly top each with a hazelnut half before the chocolate hardens.
  • Allow to sit at room temperature for 5-10 minutes until firm. Trim off any extra chocolate from the bottoms, if needed. Optionally, present the truffles in paper confectionery cases before serving.

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