Rich and luxurious chocolate truffles. A decadent, roasted hazelnut smothered in dark chocolate. The perfect treat for all occasions, not just Easter.
Time to prepare: 30 mins
Dietary requirements: Dairy-free, Vegan
130g/4½ oz. roasted hazelnuts
100g/3½ oz. 70% dark chocolate
2 tbsp maple syrup
1 tbsp unsweetened cocoa powder
½ tsp vanilla extract
1 pinch of salt
Melt the chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat gently, stirring occasionally for 2-3 minutes, until melted. Or melt in the microwave, at 30 second intervals, stirring between each, until melted.
Set aside 12 whole hazelnuts for the centre. Place the rest into the food processor. Pulse until chopped into small pieces.
Set aside 2 tbsp. of these coarsely chopped hazelnuts for the coating.
Blend the remaining hazelnuts for 1-2 minutes until smooth.
Add cocoa powder, maple syrup, vanilla extract, 3 tbsp. of melted chocolate and a pinch of salt. Blend again until the ingredients start to stick together, this will form a moist and sticky mixture.
Roll the paste with your hands into 12 small balls, and insert a hazelnut into the middle of each ball.
Place the balls onto a baking sheet lined with greaseproof paper and place in the freezer for 5 minutes to harden.
Add the remaining 2 tbsp. of chopped hazelnuts to the melted chocolate (just make sure the melted chocolate is still runny, reheat if required) and mix well.
Once the balls are set, dip and roll them in the chocolate and hazelnut mixture. Then place them on the baking sheet again. Freeze for 5-10 minutes.