Bite into one of these truffles and what a surprise – a caramelised hazelnut in the centre!
Makes 15 truffles
Preparation: 20 min. Cooking: 5 min. Chilling: 30 min.
- 30 g (2 tbsp) caster/superfine sugar
- 15 whole hazelnuts
- 50 g (2 oz) plain chocolate
- 150 g (1/2 cup) Nutella
- 2 tbsp single/light cream
- 30 g (1 oz) hazelnuts, toasted and chopped
1. In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.
2. In a saucepan, melt the plain chocolate cut into pieces with the cream and Nutella. Mix thoroughly until well combined, then remove from the heat and leave to cool.
3. Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.
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I’m an author and journalist specializing in food and cooking. Caffeine Basics is my ninth book. I’ve written about the U.S. wine industry, international foods, shrinking your “cookprint,” and cooking with kids. Great Bar Food at Home was a James Beard Award finalist, and Cooking Green: Reducing Your Carbon Footprint in the Kitchen won a Green Book Award. Publishers include John Wiley & Sons, ClarksonPotter, Macmillan and others.
