Truffles with Tia Maria and hazelnuts

Preparation :5h30 min Cooking :10 min
Difficulty :easy
Servings :30 truffles

I have always loved truffles. There is something magical about the combination of sweet chocolate and bitter cocoa. Imagine with Tia Maria and some hazelnuts… Hard to beat ! It kind of makes a kick ass Ferrero Rocher !


  • 1 1/2 cups (300 g) milk chocolate chips
  • 1 1/2 cups (300 g) black semi-sweet chocolate chips
  • 1/4 cup Tia Maria
  • 1/2 cup 35% cream
  • 1/4 cup finely chopped hazelnuts
  • 3 tablespoons cocoa powder


  • In a bain-marie, add the chocolates, the Tia Maria and the cream. Melt chocolate by mixing until smooth and even.
  • Add the hazelnuts and mix. Pour into a bowl, stick a cellophane film directly on the mix and let cool for 15 minutes.
  • Refrigerate for 4 to 5 hours, or until mixture is firm enough to form balls.
  • Pour the cocoa on a plate. Form balls, 1 teaspoon at a time, then coat with cocoa. Shake to remove excess. Reserve in the fridge until the service !

NOTE : The ganache may not be firm enough in the center. Put it back in the fridge for 30 minutes if necessary!

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