Sorry the recipe for this is delayed, the rush of plan changing so many times thanks to Boris didn’t help! These would make a great gift, keep well in the fridge for a long time, they can be kept out of the fridge too but will go slightly soft in the warm temperatures. I used half to make the truffles seen in the pictures and kept the other half as spread for a chocolate dessert.
Ingredients
- 200g Chocolate (I used about 150g Milk and 50g Dark as I didn’t want them too rich)
- 200g Nuts (I used 150g Hazelnut and 50g Pecans, the hazlenuts give the Nutella taste!)
- 75g Unsalted butter
- 150g White chocolate
- Food colouring paste
Method
- Melt the milk chocolate and butter in a bowl over water (Ban maire) on a gentle heat until the butter and chocolate are fully melted.
- In a food processor blitz the nuts until very fine, the finer the better as the smoother your truffles will be.
- Remove the milk chocolate mixture from the heat and allow to cool slightly then add to the food processor and blitz until it comes together.
- Place the chocolate truffle mix in a bowl and leave in the fridge to harden for 30 mins to 1 hour.
- With clean hands scoop a small amount of the mixture and roll into balls then place on a plate.
- Place the balls back into the fridge until cold again.
- Melt the white chocolate in a ban maire very gently, stiring well until melted.
- Remove the balls from the fridge and dip into the white chocolate half way and place back onto the plate bottom half down.
- Place the truffles back into the fridge until hard again and then using food paste to decorate with holly leaves and berries, if you would like to use sprinkle add them before placing in the fridge.
- Store in the fridge but remove 10 mins before wanting to eat to soften.
Willey's Weekly Bake 