These gorgeous, decadent truffles are a breeze to make and make the perfect after dinner treat or gourmet gift.
These wee treats are a great addition to a dessert platter at a dinner party. They’re rich enough that one is plenty, and because they use dark chocolate aren’t too sweet. The hazelnut in the middle provides a great little crunch that contrasts with the creamy truffle. Instead of Frangelico you could use rum, Kahlua or any other liqueur you fancy, or just leave it out if you prefer. To make these truffles dairy-free, check your dark chocolate is dairy-free (most that are over 70% are) and use thick coconut cream in place of the cream.
- cream ¾ cup (use coconut cream for dairy-free)
- good quality dark eating chocolate (around 70% cocoa) 250g, chopped
- hazelnut liqueur (e.g. Frangelico or other liqueur) 50-60ml (optional)
- hazelnuts 20-25 whole (optional)
- desiccated coconut, cocoa or fine coffee grinds to roll
- Gently heat cream until it almost comes to a boil (but do not actually let it boil). Remove from the heat and use a spatula to mix in chopped chocolate until it is fully incorporated and the mixture is smooth and glossy (it will take a few minutes).
- Mix in liqueur (if using). Pour into a bowl or small dish and refrigerate for at least 3 hours until firm.
- Scoop teaspoons of mixture and roll into balls. If using hazelnuts, push one into the middle and roll back into shape.
- Roll truffles in coconut, dark cocoa powder or finely ground coffee. Return to fridge until ready to serve.
Leave at room temperature for 15 minutes to soften slightly before serving.