Description
Decadent dark chocolate and hazelnut truffles with a good hit of Bailey’s… one for the adults!
Ingredients
Scale
- 70g blanched hazelnuts
- 50g Marie biscuits
- 1 tbsp Dutch cocoa
- 250g dark bittersweet couverture chocolate
- 1/2 c thickened cream
- 200g condensed milk (1/2 can)
- 1/4 c Bailey’s liqueur
Instructions
- Preheat oven to 180 degrees celcius
- Pop the hazelnuts in a roasting pan and pop in the preheated oven for 5 minutes. Remove and set aside to cool for 10 minutes.
- In a food processor pulse the Marie biscuits, dutch cocoa, and roasted hazelnuts until they are finely ground.
- In a separate bowl, melt the chocolate in 30-second bursts in your microwave until fully melted and glossy. Don’t forget to stir in between.
- Add the cream to the chocolate and stir to fully incorporate.
- Add the Bailey’s and condensed milk to the chocolate/cream mixture and again, stir to fully incorporate. At any point during this process if your chocolate starts to harden and is not shiny and glossy, just pop it back into the microwave for 10-20 seconds. It will then re-melt. Just stir and keep going.
- Add the chocolate mixture to the ground hazelnut/biscuits. Fold through thoroughly.
- Pop in the fridge for at least 2 hours
- Scoop out bite-size pieces of truffle. roll between both hands until you get a round, ball-shaped truffle. Roll in Dutch cocoa.
- Pop in a lidded container and dust with a little extra Dutch cocoa so they don’t stick together.
- Pop all the truffles back into the fridge until ready to eat.
Notes
Store the truffle balls in the fridge in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 truffle
- Calories: 118
- Sugar: 10.5 g
- Sodium: 22.6 mg
- Fat: 6.6 g
- Carbohydrates: 12.4 g
- Protein: 1.9 g
- Cholesterol: 9.2 mg