BBC Good Food

20 August 2008

Tested

"I am doing truffles with another, similar though way. I take 2 handfulls of hazelnuts and almonds and place them in extra hot caramel i had just made (water, sugar, lemon juice). Then i put in in a tray, waiting for it to get cold. When that happens, i break the caramel nut in a blender until it becomes dust and add it to the mixture. This way all the juices are absorbed from the nuts and is easier to roll. Or you can add bisquits, plain ones, again turn them to dust and add them. Or you can try to place underneath the bowl a bowl with ice cubes so that it would maintain that cold temperature for longer. Either way i think you have to be awful quickwhen rolling thise babes!"