Hazelnut Chocolate Truffles
ready in 3 h.
- ¾ cup superfine caster sugar
- ½ cup water
- 1 cup roasted Hazelnuts
- 30 ozs plain Dark chocolate (70% cocoa solids, chopped)
- ⅔ cup cream (38% fat)
- ½ cup unsalted butter (chopped)
- To decorate
- Sugar crystal
Line 2 baking trays with non-stick baking paper.
Heat the sugar and water in a pan and stir over a medium heat until the sugar dissolves.
Bring to a boil and boil for 8-10 minutes until a golden caramel forms. Stir in the hazelnuts then pour onto 1 baking tray. Leave to set until hard.
Place 400g chocolate in a heatproof bowl.
Heat the cream and butter in a pan. Bring to a boil, then pour over the chocolate. Stand for 2 minutes, then stir until smooth. Chill for about 20 minutes until set.
Put the praline in a food processor and pulse until coarsely chopped.
Put into a bowl and stir in the chocolate mixture. Chill for 30 minutes.
Roll tablespoonfuls of the mixture into balls then place on a baking tray. Chill for 1 hour until firm.
Melt the remaining chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Dip the balls into the melted chocolate, one at a time using a cocktail stick or skewer. Drain off the excess chocolate and put on non-stick baking paper. sprinkle with sugar crystals and leave to set.