Truffles with Tia Maria and hazelnuts

  • Preparation 30 min
  • Refrigeration 5 h
  • Cooking 10 min
  • Servings 30 truffles
  • Freezing Absolutely

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Ingredients

  • 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

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Preparation

  • 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!