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Milk chocolate truffles
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Ingredients:
  • 45g (1/4 cup) whole hazelnuts
  • 60ml (1/4 cup) thickened cream
  • 2 x 200g pkts good-quality milk chocolate, finely chopped
  • 2 tsp Original Irish Cream liqueur
Instructions:
  • Preheat the oven to 180°C. Spread hazelnuts on a baking tray and toast in the oven for about 5 minutes until they are nicely toasted. Transfer the hazelnuts onto a clean tea towel and rub to remove skins. Roughly chop the nuts and set them aside.
  • In a medium heatproof bowl, combine the cream and half of the chocolate. Set the bowl over a saucepan filled halfway with simmering water, ensuring the bowl does not touch the water. Stir occasionally with a metal spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from heat and mix in the liqueur and chopped hazelnuts. Cover the bowl with plastic wrap and chill in the fridge for 1 hour until firm for rolling into balls.
  • Prepare a tray with non-stick baking paper. Scoop out 1 1/2 teaspoons of the chocolate mixture and roll it into a ball using your hands. Arrange it on the tray. Repeat with the rest of the chocolate mixture. Chill in the fridge for 15 minutes until firm.
  • 1. Place the remaining chocolate in a medium bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Use a metal spoon to gently stir for 4 minutes until the chocolate is melted and smooth. Remove from heat.
  • Prepare a tray lined with non-stick baking paper. Dip each truffle into the melted chocolate using two forks to ensure an even coating. Gently tap off any excess chocolate by tapping the fork handle on the bowl's edge before transferring the truffle to the tray. Continue with the remaining truffles and let them set for 30 minutes.

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