HAZELNUT & FRANGELICO TRUFFLES

Leave your tastebuds singing for more with Michelle Thomas’s scrumptious recipe!

			Ingredients 25 roasted hazelnuts 300g dark cooking chocolate 1/3 cup cream 25g butter 1 tablespoon Frangelico liqueur Drinking chocolate or cocoa powder

Method

• Take the skins off the hazelnuts and chop up the dark cooking chocolate, then set them both aside.
• Put the cream in a small pot, heat it until it’s simmering, then reduce the temperature.
• Add the chopped cooking chocolate and the butter slowly, then stir the mixture until it’s smooth.
• Pour it into a heatproof bowl, stir in the liqueur and put it in the fridge until it’s firm.
• To finish, coat the truffles in drinking chocolate or cocoa powder. Store them in an airtight container either in the fridge or a cool cupboard.

Makes about 25 truffles