Chocolate Hazelnut and White Chocolate Coconut Truffles
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Creme Fraiche
(Contains Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
40 grams
Hazelnuts
(Contains Nuts May contain Nuts)
30 grams
Desiccated Coconut
Nutritional information
Utensils
Instructions
a) In a small saucepan, on medium heat, gently bring the creme fraiche to a simmer, 2-4 mins.
b) Meanwhile, pop the chocolate chips and white chocolate chips into two separate small bowls.
c) Once hot, divide the creme fraiche equally between the two small bowls. Starting with the milk chocolate, mix the chocolate and creme fraiche together briskly until the chocolate is fully melted and smooth, 1-2 min.
d) Cover the two bowls and refrigerate until firm, 1.5-2 hours.
a) Finely chop the hazelnuts, then pop into a small bowl.
b) Pop the desiccated coconut into a separate small bowl.
a) Once firm, remove the white chocolate ganache from the fridge. Spoon a tablespoon of the white chocolate ganache into the desiccated coconut. Toss to cover the ganache in the coconut.
b) Once fully coated, remove from the coconut and roll into a ball in your hands. Repeat with the remaining white chocolate ganache and desiccated coconut. TIP: Work quickly to avoid the ganache from melting to much in your hands.
c) Repeat the steps above with the chocolate ganache and hazelnuts to finish. You will make 15-20 truffles in total.
d) Store your truffles in an airtight container in the fridge and consume within 3 days.
Enjoy!
