This little devils are a bit messy to make and disappear within 5 seconds. There goes my hard work.
HAZELNUT-STUFFED CHOCOLATE TRUFFLE
(adapted from Elle, french edition, Jan 2012)
Makes about 30
200 gr Dark Chocolate (70% cacao)
80 ml cream liquid/ cooking cream
20 gr salted butter
grated white chocolate
- Melt and mix all ingredients together. Put in fridge at least 1 hour.
- Using teaspoon, carve and form into a ball. Stuffed with hazelnut and dropped into grated white chocolate.
- Put back into fridge for another hour. Serve with coffee
~ freeze the white chocolate to make it easier to grate. Or you can swap it with crushed nuts or edible gold paper.
~ if the chocolate gets warm & sticky, dump it back into fridge before continuing. I usually work in batches.