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Hazelnut and Wondrous White Chocolate Truffles

Hazelnut and Wondrous White Chocolate Truffles

Hazelnut and Wondrous White Chocolate Truffles

with Coconut

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Double up on wondrous flavours with chocolate and hazelnut truffles and white chocolate and coconut truffles. These divine treats are sure to impress friends and family, and are so easy to make at home!

Allergens:

Milk

•Soja

•Tree nuts

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Creme Fraiche

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soja May contain traces of: Latte)

90 grams

White Chocolate Chips

(Contains: Soja, Milk)

40 grams

Hazelnuts

(Contains: Tree nuts May contain traces of: Schalenfrüchte)

30 grams

Desiccated Coconut

Nutritional information

Energy (kJ)4082 kJ

Energy (kcal)976 kcal

Fat75.2 g

of which saturates42.3 g

Carbohydrate58.1 g

of which sugars53.4 g

Dietary Fibre4.8 g

Protein12.3 g

Salt0.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

•Small Bowl

Instructions

Make the Ganache

1

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.

Prep the Toppings

2

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.

The Finishing Touches

3

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.

Enjoy!

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