Hazelnut Chocolate Truffles
5 min
Hazelnut Chocolate Truffles
Ingredients
- ¾ cup cream (use coconut cream for dairy-free)
- 250 g good quality dark eating chocolate (around 70% cocoa, chopped)
- 50 ml hazelnut liqueur (e.g. Frangelico or other liqueur (optional))
- 20 whole hazelnuts (optional)
- desiccated coconut (cocoa or fine coffee grinds to roll)
Instructions
5 steps
- 1
Gently heat cream until it almost comes to a boil (but do not actually let it boil). Remove from the heat and use a spatula to mix in chopped chocolate until it is fully incorporated and the mixture is smooth and glossy (it will take a few minutes).
- 2
Mix in liqueur (if using). Pour into a bowl or small dish and refrigerate for at least 3 hours until firm.
- 3
Scoop teaspoons of mixture and roll into balls. If using hazelnuts, push one into the middle and roll back into shape.
- 4
Roll truffles in coconut, dark cocoa powder or finely ground coffee. Return to fridge until ready to serve.
- 5
Leave at room temperature for 15 minutes to soften slightly before serving.
Progress
0 / 5 steps
