Chocolate, Espresso and Hazelnut Truffles

Cook Time 30 minutes (+ resting time)

Servings 25-30

Ingredients

400g good-quality dark chocolate (70% cocoa minimum), chopped

⅔ cup (160ml) thickened cream

1 ½ tbsp espresso coffee

¼ cup hazelnuts, toasted, skins removed, finely chopped

Good-quality cocoa powder, to dust (optional)

Pinch of salt

Keep truffles stored in an airtight container in the fridge for up to 3 days.

Method

Place the cream in a saucepan over a medium heat and bring to the boil. Remove from heat and pour the boiled cream into a large bowl with the chocolate and stir constantly with a metal spoon until melted, smooth and glossy. Stir in the coffee.

Cover with cling wrap and allow to set on bench for 3-4 hours or until firm.

In a large baking tray, mix the crushed hazelnuts, cocoa powder, and a pinch of salt. Using a tablespoon or melon baller, scoop out balls of the firmed chocolate mixture and roll through the cocoa hazelnut mixture to generously coat.

Place on prepared tray. Serve truffles with an espresso as an after-dinner treat.