×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Whiskey Chocolate Hazelnut Truffles

The perfect homemade gift or scoff them all by yourself!

90 12
Whiskey Chocolate Hazelnut Truffles | DonalSkehan.com, The perfect homemade gift or scoff them all by yourself!

desserts-baking

Whiskey Chocolate Hazelnut Truffles

The perfect homemade gift or scoff them all by yourself!

Friday, December 5, 2014

200g of hazelnuts, chopped and toasted

200g of good quality dark chocolate, broken into pieces

150ml of double cream

2 tbsp of whiskey

1 tsp of vanilla extract

 

Large glass bowl

Medium saucepan

Clingfilm

Ice cube tray (optional)

 

90 mins
Serves 12

What can be more sophisticated than homemade petits fours after Christmas dinner or an extra special Valentine’s gift. This┬árecipe can be adapted with whatever flavours you like, so feel free to experiment! Just┬ápackage these up in little festive bags and they make the perfect little edible gift.

 

Place the chocolate in a heatproof glass bowl and set aside. Bring the cream to the boil in a saucepan over a medium high heat and then pour over the chocolate. Using a whisk, mix the cream through the chocolate until it is completely melted.
Add in the whiskey, vanilla extract and half the chopped hazelnuts. Cover with clingfilm and place in the fridge for about an hour until it is firm enough to scoop. (Alternatively set the truffles in a greased ice cube tray in the fridge).
When the chocolate is set, scoop out a small tablespoon amounts and roll into little balls. Sprinkle a clean work surface with the remaining hazelnuts and then roll the truffles to coat. Place back in the fridge until ready to serve.
90 mins
Serves 12

Ingredients

200g of hazelnuts, chopped and toasted

200g of good quality dark chocolate, broken into pieces

150ml of double cream

2 tbsp of whiskey

1 tsp of vanilla extract

 

You'll Need

Large glass bowl

Medium saucepan

Clingfilm

Ice cube tray (optional)

 

You might be interested in...

CHOCOLATE AND RASPBERRY DEVIL CAKE
recipes

CHOCOLATE AND RASPBERRY DEVIL CAKE

CHOCOLATE AND RASPBERRY DEVIL CAKE
Instant Mango Sorbet
recipes

Instant Mango Sorbet

Instant Mango Sorbet
Banoffee Pie
recipes

Banoffee Pie

Banoffee Pie
Hong Kong French Toast
recipes

Hong Kong French Toast

Hong Kong French Toast
Pandan Cake