Yesterday I put up the recipe for my white chocolate truffles, and you may have realized that it is fairly flexible. This is a deviation, with whole hazelnuts, and without half a cup of dry ingredients stirred through, which makes the chocolate more like a fudge in texture.
- 250g milk chocolate
- 60ml cream
- dash liqueur/flavouring (I used Amaretto)
- 1/4 cup whole hazelnuts
- 1/2 cup chocolate strands for dusting
- melt chocolate and cream, then stir in liqueur and hazelnuts
- Chill the mix, then take out and put teaspoon-sized lumps on a tray with baking paper and refrigerate for another ½ hour (aiming for 1 hazelnut in the centre of each.
- Remove, roll into balls and coat with chocolate strands
- This recipe also works very well without the nuts.
- Dark rum, Kahlua or Cointreau also make a great liqueur addition. If you don’t like to add booze, try some vanilla, almond or peppermint flavouring.
- If you want to make them a bit more grown-up, use dark chocolate instead of milk (not more than about 60-70% or they will be hard), and coat with a rich cocoa powder instead of chocolate strands.
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on email@example.com