You will need:
- 200g (7oz) plain chocolate (minimum 50% cocoa solids, broken into pieces)
- 25g (1oz) butter
- 140ml (4.5 fl oz) double cream
- Cocoa powder (to coat)
- Chopped hazelnuts (to coat)
1. Put a heatproof bowl over a pan of simmering water, making sure bottom of bowl doesn’t touch water. Put chocolate and butter into bowl and allow to gently melt.
2. Once nearly melted, stir to combine. Stir in cream until smooth and thick, stirring continuously.
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3. Pour into a roasting tin, or shallow container, cover in cling film and chill for 1-2hr.
4. Sift a layer of cocoa powder on to a plate. Sprinkle a layer of hazelnuts on to a second plate.
5. Scoop up a teaspoonful of truffle mixture and roll into a ball using palms of hands. It helps if hands are cool. Work quickly to prevent mixture from melting.
6. Drop balls on to plate of cocoa powder. Shake plate to coat balls completely in cocoa or roll into balls, drop on to plate of chopped hazelnuts and turn balls in nuts to coat.
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