Crunchy on the outside and deliciously soft in the middle, these decadent chocolate truffles will be a winner with the whole family!
Combine all of the filling ingredients in a pot over a low heat. Stir until the cacao buttons have totally melted and all ingredients are combined. Set aside.
Using half circle moulds, use a teaspoon to spoon the mixture into each mould. Save some of the mixture.
Freeze for at least 1 hour and remove from the freezer. Use the chocolate mixture to "glue" two halves of together to shape a ball. Repeat with the rest of the mixture and return to the freezer to set.
Preheat oven to 180 degrees Celsius.
Blitz the hazelnuts in a food processor for 5 seconds (keep slightly chunky).
Transfer the hazelnuts onto a lined baking tray and bake for 5 minutes. Remove and cool.
Heat a pot over a low temperature and add the coconut oil, cacao buttons and salt.
Stir until the cacao buttons have completely melted. Remove and cool completely.
Remove the balls from the freezer and coat in the chocolate mixture and sprinkle with the crushed hazelnuts (and/or cacao powder). Return to the freezer to set.
After an hour or so, remove from the freezer and store in the refrigerator.
Ingredients
Directions
Combine all of the filling ingredients in a pot over a low heat. Stir until the cacao buttons have totally melted and all ingredients are combined. Set aside.
Using half circle moulds, use a teaspoon to spoon the mixture into each mould. Save some of the mixture.
Freeze for at least 1 hour and remove from the freezer. Use the chocolate mixture to "glue" two halves of together to shape a ball. Repeat with the rest of the mixture and return to the freezer to set.
Preheat oven to 180 degrees Celsius.
Blitz the hazelnuts in a food processor for 5 seconds (keep slightly chunky).
Transfer the hazelnuts onto a lined baking tray and bake for 5 minutes. Remove and cool.
Heat a pot over a low temperature and add the coconut oil, cacao buttons and salt.
Stir until the cacao buttons have completely melted. Remove and cool completely.
Remove the balls from the freezer and coat in the chocolate mixture and sprinkle with the crushed hazelnuts (and/or cacao powder). Return to the freezer to set.
After an hour or so, remove from the freezer and store in the refrigerator.
Hi there,
I just love your recipes, but whenever I go to print one out, the page is blank. Any suggestions? It may just be a settings error on my computer, but I’m not sure where to look. For example, the page is blank except the very last line at the bottom saying – Mezze-platter or lemon drop cupcakes.
Thanks for your help, in advance.
Cheers
Tamara
Hi Tamara, we are very sorry about this! Our team is working hard to get this issue fixed, however it is still taking some time. I have sent you an email with the truffle recipe as a PDF document that you can print. I would also be happy to do this for any other recipes you would like 🙂
I get the same error as Tamara with trying to save/print a recipe. The pdf saves but the doc is blank.
Hi Fiona, the recipes are available for everyone to view – please try a different internet browser. Let me know if you have any further problems 🙂