Hazelnut Truffles Recipe

Ingredients

150 ml cream
200 g milk chocolate
50 g dark chocolate
75 g hazelnut powder
2 tablespoons cocoa

For decoration
100 g dark chocolate
30 g cocoa

Preparation

Cook the cream in a deep sauce pan until boiling and remove from heat. Add the chopped milk and dark chocolates, shake the pot to distribute the cream over the chocolates and leave for 1 minute. Beat with a mixer or a wire whisk until smooth. Add the hazelnut powder and leave for another 5 minutes. Place greaseproof paper in the container you will use, sprinkle cocoa powder on it. Spread the mixture on the paper and leave it to come to room temperature. Chill in the refrigerator until it is thick enough to cut. Remove the truffle from the bowl with greaseproof paper and slice into small squares. Chill the truffle squares in the freezer for 15 minutes or in the refrigerator for half an hour. Melt 100 grams of dark chocolate in a bain-marie. To cover the truffle squares, dip each one in melted dark chocolate. Place it on another greaseproof paper sprinkled with cocoa. Chill again in the refrigerator, then take them out, let them cool down and serve.