Name: Choc hazelnut truffles
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Makes about 25
Cuisine: French
Ingredients: 175ml double cream; 200g bar dark chocolate finely chopped; 1 tbsp Frangelico or 1 tsp vanilla extract; 50g hazelnut roughly chopped; different coloured sprinkles and edible glitters

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Choc hazelnut truffles

Choc hazelnut truffles

Good Food team

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Makes about 25

More effort

Prep: 30 mins

Cook: 5 mins

Plus chilling

A star rating of 4.8 out of 5.7 ratingsRate

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Wrap these decorative chocolates in cellophane and pack in boxes to give as gifts or simply bring out after dinner to wow your guests

Freezable (Freeze without decoration)

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Ingredients

Nutrition

Units:

MetricUS

175ml double cream
200g bar dark chocolate

finely chopped
1 tbsp Frangelico

or 1 tsp vanilla extract
50g hazelnut

roughly chopped
different coloured sprinkles

and edible glitters

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Nutrition: per truffle

kcal90
fat7g
saturates4g
carbs5g
sugars5g
fibre0g
protein1g
salt0g

low

Method

step 1

In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
step 2

Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.

Recipe from Good Food magazine, December 2012

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A star rating of 4.8 out of 5.7 ratings

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