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Milk Chocolate & Hazelnut Truffles
Give your mum a homemade sweet treat this Mother's Day. These simple chocolate truffles are easy to make. They have a subtle cinnamon flavour. Look elegant rolled in chopped hazelnuts. And have a delicious, melt-in-the-mouth texture.
Ingredients
- 100g milk chocolate
- 25g butter
- 100ml double cream
- ½ tsp ground cinnamon
- 50g chopped hazelnuts
Prep: 25-30 mins + chilling | Cook: 5 mins
Method
1. Roughly chop the chocolate and scoop it into a heatproof bowl. Chop 25g butter and add it to the bowl. Half-fill a pan of water and set on a medium heat. Place the bowl on top of the pan and warm, stirring occasionally, till the chocolate melts.
2. Pour the cream into a small pan and warm over a low heat, stirring, till it's steaming hot. Pour the cream into the melted chocolate and add the cinnamon. Stir to mix well. Let the chocolate cool, then transfer to the fridge and chill for at least 4 hrs or overnight until set.
3. To make the truffles, take the chocolate truffle mixture out of the fridge. Line a baking tray with baking paper. Sprinkle the chopped hazelnuts onto a saucer. Scoop 1 tsp of the truffle mix out of the bowl and roll into a ball. Roll in the hazelnuts. Pop on the tray. Repeat till you use up all the truffle mixture. You should have 12-16 truffles. Chill the truffles in the fridge for 1-2 hrs to set them.
4. To serve them, pop them in mini cake cases or arrange them on a dish. They will keep for 1-2 weeks in the fridge.
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