If you don't have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don't forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Prep Time20 minutesmins
Cook Time2 minutesmins
Total Time3 hourshrs22 minutesmins
Course: Cafe gourmand, Dessert
Servings: 45pieces
Author: Natalija
Ingredients
150ml heavy whipping cream
200gdark chocolate (60-70% cacao)
50gunsalted butter
30ghazelnuts
2Tbspcacao powder
Instructions
Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
Add butter and whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.