Hazelnut Chocolate Truffles

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Ros: These come from an Edmonds cookbook, and are a little like Ferrero Rochers. If you can bear to part with them, they also make great Christmas presents; grouped into clusters or placed into small bowls, and wrapped in cellophane and ribbons. 

Makes 42 truffles.


Ingredients

  • 250g dark chocolate
  • 25g butter (chopped)
  • 1/2 cup cream
  • 1 Tbsp Frangelico liqueur (optional)
  • 1/4 cup ground roasted hazelnuts
  • 200g dark chocolate, chopped (or melts/bits)
  • 21 hazelnuts (halved) for garnish

Method

Place chocolate and butter in the top of a double boiler or heatproof bowl.

Place over simmering water. Stir constantly until chocolate melts and the mixture is smooth. Remove from heat.

Stir in cream, liqueur and ground hazelnuts. Cover and refrigerate for several hours until firm.

Roll teaspoons of mixture into balls. Place in a single layer on a plate. Cover with plastic wrap and refrigerate for 1 hour.

To coat truffles, melt second measure of chocolate as above. Cool slightly.

Quickly dip truffles into the melted chocolate using a dipping stick or teaspoons. Allow excess chocolate to drain off.

Place on a sheet of foil. Garnish each truffle with half a hazelnut.

Allow to dry before storing in a covered container in a cool place.

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