Whiskey Chocolate Truffles with Hazelnut Butter by Trish Deseine

Whiskey Chocolate Truffles with Hazelnut Butter by Trish Deseine

Ingredients

  • 300g Good Quality Chocolate
  • 100g Double Cream
  • 1 tablespoon Whiskey or Cognac
  • 2 tablespoons Hazelnut Butter

    Method

    1. Put the chocolate in a bowl.

    2. Bring the cream to the boil and pour over the chocolate. Leave it to melt for 4 minutes or so, then stir to a smooth ganache. Add the hazelnut butter and whiskey and stir again.

    3. Leave to cool and harden in the fridge for a few hours.

    4. With a teaspoon, scoop out teaspoons of chocolate and roll them between the palms of your hands. Roll into chopped chocolate. (Avoid cocoa powder as it will cover your teeth and fingers, not a good look.)

     

    Photography by Marta Miklinska. Food Styling by Trish Deseine.

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