These truffles, which are richly nuanced and difficult to resist, should be kept in the refrigerator until you’re ready to enjoy them. These truffles can be made with your favorite liqueur, such as Baileys, Amaretto, or spiced Rum.
MAKES around 25
200g dark chocolate (50-50% cacao, see tip
150ml double cream
2½ tbsp hazelnut liqueur (such as Frangelico)
1 Tbsp butter, softened and unsalted
1 tbsp crème fraîche
3 Tbsp Cocoa Powder
Chop 3 Tbsp toasted hazelnuts
- Cover a small container, such as a loaf pan or tin with clingfilm. You should chop the chocolate as finely and evenly as possible.
- In a saucepan, heat the cream until it is just boiling. The liqueur and salt should be added to the cream. Finally, add the chocolate. Mix the cream with the chocolate. Stir in the butter then the crème fraîche until just combined, then pour into the container. Allow to cool down to room temperature and then let it chill for at most 2 hours.
- You will need a teaspoon to measure out the mixture of chocolate truffles. Then, use your hands to roll the balls in your hands. Spread the chocolate truffle mixture on parchment paper and let cool for at least 30 minutes. Or, you can freeze them for 10 minutes.
- Transfer the cocoa powder to a small bowl. The hazelnuts can be whizzed briefly in a food processor until they are finely ground. Make sure to coat half the truffles with the chocolate and the other half in ground hazelnuts. Let cool until you are ready to gift them or serve. You can keep them in the fridge for as long as one week.
TIP Your truffles will taste more bitter and intensely chocolaty if you have higher cocoa solids. For a balanced taste, 100g of chocolate can be made with 50% cocoa solids or 100g with 70% cocoa. Lindt Excellence Roasted Hazelnut is another option.