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Choc hazelnut truffles

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

  • Prep: 30 mins
    Cook: 5 mins
    Plus chilling
  • Makes about 25
  • More effort
  • Makes about 25
  • More effort
  • Calories 90
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 5
  • Protein 1
  • Fat 7
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 90
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 5
  • Protein 1
  • Fat 7
  • Fibre 0
  • Salt 0

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

Method

  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.

  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.

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