About this recipe:Fancy yourself as a master chocolatier? Now it is possible with this easy to follow recipe for chocolate hazelnut truffles. This recipe uses chocolate moulds, taking away the added stress of shaping the chocolates.
Makes: 50 chocolate hazelnut truffles
350g milk chocolate, roughly chopped
120ml double cream
2 egg yolks
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Melt the chocolate in a double boiler, or in a pan over barely simmering water. As soon as it has melted, remove from the heat and gradually add the butter, 1 tablespoon at a time, mixing thoroughly to form a lump free, glossy mixture.
In a bowl, whisk the cream until stiff peaks form.
In a separate bowl, beat the egg yolks until pale and creamy then gradually mix in the chocolate, a little at a time. Fold in the cream until well incorporated.
Return the mixture to the heat and simmer for a few minutes, stirring constantly, until the mixture thickens.
Spoon a little of the mixture into the holes of a chocolate mould. Even out the top with a knife and place a nut on top. Chill in the fridge until solid, about 2 hours, then pop out of the moulds and serve.