Chocolate, Hazelnut ‘Ferrero’ truffles
Directions
- 1Turn the oven to 180C Fan. Pop the hazelnuts onto a baking sheet and roast in the oven for 8-10 minutes. Alternatively cook in an air fryer at 180C for around 5 minutes.
- 2Allow to cool. If they have skins on, rub them together in a clean tea towel to remove the skins.
- 3Take 50g of the hazelnuts and crush them in baking parchment with a rolling pin. Keep in a small bowl.
- 4Take out 22 whole hazelnuts and store in a separate bowl.
- 5Take the remaining hazelnuts and add to a food processor. Process on a high power until the nuts resemble a fine flour.
- 6Add the ground almonds, medjool dates, cacao, coconut oil, vanilla paste and sea salt.
- 7Process until the mixture is well combined and holds together when you press it between your fingers.
- 8Roll the mixture into balls, and place a hazelnut in the center of each one.
- 9Melt the dark chocolate and dip each truffle into the melted chocolate, then roll in the crushed hazelnuts.
Ingredients
- 160 g hazelnuts
- 80 g ground almonds
- 200 g Medjool dates
- 50 g cacao powder
- 1 tablespoon coconut oil
- 1 teaspoon vanilla paste
- 1 pinch salt
- 200 g dark chocolate
Equipment
ovenbaking sheetair fryerclean tea towelrolling pinfood processor
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