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Wednesday, December 16, 2009

Hazelnut Chocolate Truffles

Around Christmas time, I start to get in all the ingredients I will need for my special Christmas treats that I make each year for family and friends. I get many recipes given to me each year and I try them all out to see which ones I will make for the coming season.
I don't have a name with this recipe so cannot remember who gave it to me. It is most likely to be from my sister Mandy, who is such an excellent cook, especially when it comes to sweet treats at Christmas time.
I know that once you have made these, you will make them every year as they are just so yummy and every bit as good as the 'You know who' ones.
I don't put the hazelnut in the centre when I make them as some of the kiddies don't like ones with nuts in, but they are really lovely to add a whole hazelnut to the centre of each one.


3/4 cup icing sugar mixture
2 tablespoons good cocoa
375g milk cooking chocolate (use a good one)
6 tablespoons butter (do not use margarine)
1/4 cup whipping cream
24 whole hazelnuts (optional)
1 cup ground hazelnuts - toasted


Sift icing sugar and cocoa together into a large bowl.
Melt the chocolate and butter together in a medium size saucepan.
Add the cream to this and the cocoa/icing sugar mix. Continue to cook over a low heat until mixture is thick and really smooth.
Pour into 8 inch square baking dish, cover with plastic wrap and refrigerate overnight.
Using a spoon or melon ball scoop, shape into small round balls about the size of a walnut.
Press a hazelnut into the centre of each ball and reshape.
Roll in the toasted ground hazelnuts and place each one into a very small patty papers. I like to use the gold or silver ones at Christmas time.
These will keep for about 2 weeks, stored in an airtight container in the refrigerator.