Hi guys - hope everyone's having a good weekend so far - ours has been super busy, I can't believe it's only Saturday night, feels like Sunday night to me. That's a good thing, anyway!
So today we had an early Christmas lunch with Lindsay's Bondi Grandma. I made her a box of homemade chocolate truffle thingies. They were really easy to make. They reminded me a little of Ferrero Rochers (not to be compared, really, but they have that hazelnut-ganache element - close enough). I boxed them up in a stripey noodle box from my favourite shop, Dollar King. Haha... that's a lie, but I do seem to go there a lot...
45G (1/4 cup) whole hazelnuts
60mL (1/4 cup) thickened cream
500g milk chocolate melts
Preheat oven to 180°C. Scatter the hazelnuts over an oven tray. Roast in oven for 10 minutes or until lightly toasted. Remove from heat and set aside to cool slightly. Place hazelnuts in a clean tea towel and rub to remove the skins. Finely chop.
Place the cream and half the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat. Add the hazelnuts and stir to combine. Cover with plastic wrap and place in the fridge for 2 hours or until firm enough to roll into balls.
Line an oven tray with baking paper. Roll 1 1/2 teaspoonfuls of chocolate mixture into balls and place on the lined tray. Place in the fridge for 30 minutes or until firm.
Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
Use a fork to dip a chocolate ball into the melted chocolate to coat. Tap the fork on the edge of the bowl to remove excess chocolate. Roll in your hands to create a rough surface. Place on the lined tray. Repeat with remaining chocolate balls and chocolate. Set aside at room temperature to set.
- If you don't have 2 hours to spare to firm up the mixture (or you didn't leave yourself enough time, like me!) you can put the mixture in the freezer for about 40 minutes instead. Worked fine for me
- Don't make them too large as they're quite rich - a teaspoon is enough
- My mixture made about 14 balls but probably could have made 22 or so
- Just set these at room temp, don't whack them back in the fridge
This recipe comes from the taste.com.au Christmas Gifts book.