Rich and luxurious chocolate truffles. A decadent, roasted hazelnut smothered in dark chocolate. The perfect treat for all occasions, not just Easter.
- 130g/4½ oz. roasted hazelnuts
- 100g/3½ oz. 70% dark chocolate
- 2 tbsp maple syrup
- 1 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 1 pinch of salt
- Melt the chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat gently, stirring occasionally for 2-3 minutes, until melted. Or melt in the microwave, at 30 second intervals, stirring between each, until melted.
- Set aside 12 whole hazelnuts for the centre. Place the rest into the food processor. Pulse until chopped into small pieces.
- Set aside 2 tbsp. of these coarsely chopped hazelnuts for the coating.
- Blend the remaining hazelnuts for 1-2 minutes until smooth.
- Add cocoa powder, maple syrup, vanilla extract, 3 tbsp. of melted chocolate and a pinch of salt. Blend again until the ingredients start to stick together, this will form a moist and sticky mixture.
- Roll the paste with your hands into 12 small balls, and insert a hazelnut into the middle of each ball.
- Place the balls onto a baking sheet lined with greaseproof paper and place in the freezer for 5 minutes to harden.
- Add the remaining 2 tbsp. of chopped hazelnuts to the melted chocolate (just make sure the melted chocolate is still runny, reheat if required) and mix well.
- Once the balls are set, dip and roll them in the chocolate and hazelnut mixture. Then place them on the baking sheet again. Freeze for 5-10 minutes.