A Christmas explosion in your mouth
You are a total chocolate addict and are looking for new chocolate ideas or you are still looking for Christmas presents, nothing comes to your mind and you think just buying a box of chocolates is too impersonal? I have a (very delicious) solution for you! 🙂
Close your eyes and imagine a lightly toasted, crunchy hazelnut, covered my creamy milk chocolate and rolled in cinnamon and cocoa – it’s a Christmas explosion in your mouth!
Quite frankly, making chocolate truffles yourself is quite easy, the secret is just to use good chocolate to begin with. I used Manner milk couverture chocolate with has a hint of caramel flavor in it if you ask me, which underlines the whole Christmas idea even more.
This is going to be amazing, so let’s not waste any time and make some great chocolate 🙂
150g milk chocolate solids, broken into small pieces
60ml cream (32% fat)
1/4 tsp vanilla extract
15g soft butter
100g whole hazelnuts
3 tbsp unsweetened cocoa powder
1 tsp ground cinnamon
1. Roast the hazelnuts in a pan at medium heat stirring frequently until the hazelnut skin falls off and the nuts are lightly toasted and golden. Set aside to cool off.
2. In a small pot, heat the cream with vanilla extract until it is boiling. Add the chocolate solids, take off the heat and set aside for 2 minutes. Stir until the chocolate has melted completely, then add the butter and keep stirring until the mixture is silky.
3. Distribute the roast hazelnuts on the bottom of a tupper ware and cover with the milk chocolate mix. Cover with plastic wrap (it should touch the chocolate and no air holes should remain).
4. Place in the fridge for at least 4 hours to settle.
5. On a small plate, mix the cocoa power and the ground cinnamon. Remove the chocolate mix from the fridge and discard the plastic wrap.
6. Using a teaspoon or melon baller, scoop out little balls of the truffle mixture making sure that you catch a hazelnut. Roll in the palm of your hands covering the hazelnut entirely with chocolate. Then roll in the cocoa & cinnamon mix and place on a tray.
7. Leave the truffles in a cool dry place or the fridge for a bit to firm up.
That’s it, I hope you have a fantastic time making and eating these truffles! 🙂