1 h 45 min
Easy
Truffles with crunchy hazelnut spread
Medium
30 min
12 .p
- 110 g baking chocolate, min. 55% cocoa solids
- 60 ml liquid cream, 30% fat
- 14 g butter
- 110 g Bonne Maman Crunchy Hazelnut and Cocoa Spread
- some hazelnuts
Steps
- Melt 110g of baking chocolate in a double boiler. At the same time, pour the liquid cream into a saucepan over low heat and bring it to a boil.
- Once the mixture has hardened, you can now make the truffles. Allow one teaspoon of the dough mixture per truffle. Use your palms to shape the mixture into balls before placing them on a sheet of baking paper. If the balls are not perfectly round, simply leave them to air dry for about 20 minutes so that they are easier to shape later.
- Melt 110 g Bonne Maman Crunchy Hazelnut and Cocoa Spread in a double boiler. Dip the truffle completely into the mixture before placing it back on the baking paper.
- Use the remaining chocolate to make a few small decorations and sprinkle them with the previously crumbled hazelnuts. Allow the coating to harden for a few minutes before eating.
Tips:
- For even more enjoyment, a crunchy hazelnut can be incorporated into the center when making the truffles.
- The truffles can be stored in an airtight container at room temperature for up to one week.
- For even more enjoyment, a crunchy hazelnut can be incorporated into the center when making the truffles.
- The truffles can be stored in an airtight container at room temperature for up to one week.
