Choc hazelnut truffles
Cooking time
Prep: 30 mins Cook: 5 mins Plus chillingSkill level
Moderately easyServings
Makes about 25Wrap these decorative chocolates in cellophane and pack in boxes to give as gifts or simply bring out after dinner to wow your guests
Nutrition and extra info
Additional info
- Freeze without decoration
Nutrition per truffle
- kcalories
- 90
- protein
- 1g
- carbs
- 5g
- fat
- 7g
- saturates
- 4g
- fibre
- 0g
- sugar
- 5g
- salt
- 0g
Ingredients
- 175ml double cream
- 200g bar dark chocolate, finely chopped
- 1 tbsp Frangelico or 1 tsp vanilla extract
- 50g hazelnuts, roughly chopped
- different coloured sprinkles and edible glitters
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Method
- 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.
- 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
Comments, questions and tips
Comments
Also... Originally used a melon ball spoon which works great though get stuck in their with your hands! Used half milk choc, half dark 70% choc, both green and blacks, better chocolate definitely gives a better taste! Rolled them in various different coloured sprinkles and looked really pretty and are perfect for prezzies. Enjoy! :)
Made these as part of a Christmas hamper for a friend plus lots of extras for family and work colleagues, and they went down very well! I made these as well as the other mint and coconut truffle recipes that are on here, decorated half the batch and froze the other half (without any decorations) in tuppaware boxes spaced out on baking parchment. Froze for about a week, defrosted in the fridge the day I needed them (which didn't long at all!) and just before I needed to decorate them I got them out the fridge to bring them to room temperature (that didn't take long either!). Although messy, it was great fun and I actually found it easier to handle the truffle balls slightly in my hands to "reactivate" the stickiness as I found the truffles picked up the decorations much better for a better coating.
I have made these truffles twice now. They are so easy to do, tase amazing and look stunning because you can roll them in pretty much anything. Excellent at the end of a meal with a coffee or put into a decorative box as a gift for your host. The second time I made them I rolled them in choped nuts and then sprayed them with edible gold and silver.