Chocolate Hazelnut Truffles

These truffles are the perfect bite-sized treat, with a creamy centre and a crunchy, nutty shell.

Originally for Good Housekeeping March 2020, Alex Luck Photography, Food Styling, Me

Hands-on time 30min, plus chilling. Cooking time about 5min. Makes about 35

150g milk chocolate, finely chopped

100ml double cream

50g chocolate hazelnut spread (I used Nutella)

250g white chocolate, chopped

200g roasted chopped hazelnuts

1 Put the milk chocolate into a medium heatproof bowl. In a pan, heat the cream until steaming then pour over the milk chocolate. Gently stir until chocolate is fully melted, then stir in hazelnut spread. Cover and chill until firm; about 4hr.

2 Line a large baking sheet with baking parchment. Using a teaspoon or melon baller, scoop out slightly heaped portions of the chocolate mixture and roll into balls. Arrange on the lined tray and chill again until firm; about 1hr.

3 Melt the white chocolate in a medium heatproof bowl set over a pan of barely simmering water. Remove the bowl from heat and stir until smooth. Leave to cool for 2min. Put the hazelnuts in a shallow bowl.

4 One at a time, drop the truffles into the melted chocolate, quickly roll to coat and lift out with a fork. Drop into the hazelnuts, tossing to coat. Return to the lined tray. Repeat until all the truffles are coated, then chill again until firm; about 2hr. Serve.

PER TRUFFLE 121cals, 2g protein, 9g fat (4g saturates), 7g carbs (7g total sugars), 1g fibre

TO STORE Keep in an airtight container in the fridge for up to 2 weeks.

TO GIFT Pack into a lined tin or cellophane bags