Hazelnut and Wondrous White Chocolate Truffles
Enjoy these deliciously moreish Chocolate Hazelnut and Wondrous 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.
(Contains Soya May contain Milk)
White Chocolate Chips
(Contains Soya, Milk)
(Contains Nuts May contain Nuts)
a) Place a small saucepan on medium heat, add the creme fraiche and gently simmer, 2-4 mins.
b) Meanwhile, pop the chocolate chips and white chocolate chips into 2 separate small bowls.
c) Once hot, divide the creme fraiche equally between the 2 bowls. Starting with the milk chocolate, mix the chocolate and creme fraiche briskly together until the chocolate is fully melted and smooth, 1-2 min.
d) Cover the bowls and refrigerate until firm, 1.5-2 hours.
a) Whilst the bowls chill, 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 melting too 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.