Truffles are a great way to end off a meal when you’re looking for something small that still hits the sweet spot.
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Makes approximately 36.
220g dark chocolate, 70%
45g full cream milk
pinch of salt
30g Frangelico liqueur/rum (optional)
45g unsalted butter
cocoa powder and gold/silver dust for rolling
150g dark chocolate
30g white chocolate
Begin by making the hazelnut praline. Roast the nuts at 1500C for 12-15 minutes or until golden in colour. Set aside to cool on a baking tray lined with baking paper or a silpat. Next, slowly melt the sugar over medium-low heat in a heavy-based saucepan. Do not stir the sugar; shake/swirl the pan gently as the sugar begins to melt. Once the sugar has melted and is a rich caramel colour, pour it over the nuts and leave it to cool completely. Once cooled, blend until the mixture resembles sea sand. This will happen fairly quickly (beware of over-blending, or it will turn into a hazelnut paste).
For the truffles, begin by roughly chopping the chocolate.
Combine the cream and milk and heat until just boiling. Add the salt and alcohol if using.
Pour the cream mixture over the chocolate and leave it undisturbed for 2 minutes.
Gently whisk the mixture until the chocolate has dissolved.
Add the butter and continue to mix until the butter has dissolved and the mixture is smooth and shiny.
Contact cover with cling film, leave to cool at room temperature and then place in the fridge to harden for a few hours. You can leave the mixture in the fridge for up to 2 days at this stage.
With a teaspoon, scoop out the ganache and quickly roll it into balls. (For easier rolling, keep your hands as cool as possible, dipping them in cold water every few minutes and drying off before continuing. Rubbing cocoa powder on your hands will also help).
Lay the truffles on a lined baking tray and refrigerate until firm.
Place some cocoa powder and gold/silver dust in two separate bowls.
Roll a third of the truffles in the cocoa powder and a third in the gold/silver dust, then place them on baking paper in a sealable container.
With the remaining third of the truffles, roll them in the hazelnut praline, pressing gently to ensure it adheres. Place in the freezer whilst you melt the chocolate.
Melt the dark chocolate over a double boiler/microwave and then leave to cool slightly. Remove the truffles from the freezer, and with a fork, gently dip each truffle in the melted chocolate and place it on a lined tray to set.
Once cooled, melt the white chocolate and drizzle over the truffles.
Finally, sprinkle a little hazelnut praline on top of each truffle. Once cooled, place in a lined sealable container.
Store the truffles in the sealed containers in the fridge for up to 3 days.