Milk Chocolate Truffles

Preheat oven to 180°C. Spread the hazelnuts over a baking tray and bake in preheated oven for 5 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove skins. Coarsely chop the nuts and set aside.

Place cream and half the chocolate in a medium heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth (see microwave tip 1). Remove bowl from heat and stir in the liqueur and chopped hazelnuts. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.

Line a tray with non-stick baking paper. Use a teaspoon to scoop out 1 1/2 teaspoonsful of the chocolate mixture and use your hands to roll into a ball. Place on the lined tray. Repeat with remaining chocolate mixture. Place in the fridge for 15 minutes or until firm.

Place the remaining chocolate in a medium bowl and place over the saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir gently for 4 minutes or until the chocolate melts and is smooth (see microwave tip 2). Remove from heat.

Line a tray with non-stick baking paper. Use 2 forks to dip a truffle into the melted chocolate to evenly coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess melted chocolate. Transfer to the lined tray. Repeat with the remaining truffles and set aside for 30 minutes to set.