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.

Mocha truffles with candied hazelnuts
0 Likes
Prep Time:
150 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Create decadent mocha truffles with chocolate coating and candied hazelnuts using just 6 ingredients.
Ingredients:
  • 70.95 gm caster sugar
  • 62.50 ml skinless hazelnuts
  • 200g milk chocolate, chopped
  • 40.40 gm thickened cream
  • 2 tsp instant coffee powder
  • 200g dark chocolate, chopped
Instructions:
  • Prepare 2 baking trays with parchment paper. Combine sugar and 1/3 cup water in a small saucepan over medium heat. Stir and cook for 5 minutes until the sugar dissolves. Increase heat to high and boil without stirring for 5 to 7 minutes until the mixture becomes a dark golden color. Remove from heat.
  • With 2 forks, swiftly dip hazelnuts one by one into the toffee mixture for coating. Place them on the prepared tray with space in between each nut. If the toffee starts to set, gently reheat it. Allow the hazelnuts to cool completely.
  • In a microwave-safe bowl, combine milk chocolate, cream, and coffee powder. Microwave on HIGH, stirring every 30 seconds, until melted and smooth (1-2 minutes). Chill in the refrigerator for 1 hour, stirring occasionally, until the mixture is just firm but still slightly soft.
  • Shape 2 level teaspoons of chocolate mixture around 1 hazelnut to form a ball. Place on a prepared tray and repeat with remaining mixture. Refrigerate balls for 20 minutes. Save extra hazelnuts for later.
  • Finely chop the hazelnuts that were set aside.
  • Begin by melting dark chocolate in the microwave-safe bowl, stirring with a metal spoon every 30 seconds until smooth, which should take about 1 to 2 minutes. Allow the chocolate to stand for 1 minute. Dip truffles one at a time into the melted chocolate to coat them, then use a fork to remove them, letting the excess chocolate drip off. Place the coated truffles back on the tray and sprinkle with chopped hazelnuts. Chill in the refrigerator for about 10 minutes until the chocolate sets, then serve.

Similar Recipes