These can be made even more decadent with a splash of rum, Kahlua or any other liqueur Mum may fancy!
Hazlenut Chocolate Truffles
Prep time: 5 minutes
Chill time: 3 hours
¾ cup cream
250g dark (70% + cocoa) chocolate, chopped
50-60ml hazelnut liqueur (e.g. Frangelico)
20-25 whole hazelnuts, optional
Thread coconut, cocoa or fine coffee grinds to roll in
Heat cream until almost a boil. Remove from heat and whisk in chopped chocolate until fully incorporated and the mixture is glossy and smooth (it will take a few minutes). Whisk in hazelnut liqueur. Pour into a bowl or small dish and refrigerate for at least 3 hours until firm.
Scoop teaspoons of mixture and roll into rough balls. If using hazelnuts, push one into the middle and roll back into shape. Roll truffles in coconut or coffee grinds. Return to fridge until ready to serve. Leave at room temperature for 15 minutes to soften slightly before serving.