Hazelnut Chocolate Truffles

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Hazelnut Chocolate Truffles
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Health Score:
4,9 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
682
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie682 kcal(32 %)
Protein7.96 g(8 %)
Fat51.47 g(44 %)
Carbohydrates49.22 g(33 %)
Sugar added13.06 g(52 %)
Roughage1.13 g(4 %)
Vitamin A129.45 mg(16,181 %)
Vitamin D0.22 μg(1 %)
Vitamin E2.55 mg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.53 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate14.06 μg(5 %)
Pantothenic acid0.49 mg(8 %)
Biotin9.08 μg(20 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C0.82 mg(1 %)
Potassium621.76 mg(16 %)
Calcium79.02 mg(8 %)
Magnesium188.21 mg(63 %)
Iron9.33 mg(62 %)
Iodine4.04 μg(2 %)
Zinc2.77 mg(35 %)
Saturated fatty acids26.71 g
Cholesterol39.02 mg
Author of this recipe:

Ingredients

for
35
Ingredients
¾ cup
superfine caster sugar
½ cup
1 cup
roasted Hazelnuts
30 ounces
plain Dark chocolate (70% cocoa solids, chopped)
cup
cream (38% fat)
½ cup
unsalted butter (chopped)
To decorate

Preparation steps

1.
Line 2 baking trays with non-stick baking paper.
2.
Heat the sugar and water in a pan and stir over a medium heat until the sugar dissolves.
3.
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.
4.
Place 400g chocolate in a heatproof bowl.
5.
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.
6.
Put the praline in a food processor and pulse until coarsely chopped.
7.
Put into a bowl and stir in the chocolate mixture. Chill for 30 minutes.
8.
Roll tablespoonfuls of the mixture into balls then place on a baking tray. Chill for 1 hour until firm.
9.
Melt the remaining chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
10.
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.