Ingredients
- 7 Tbsp Bonne Maman Hazelnut and Cocoa Spread
- 4 oz Dark Chocolate
- 4 Tbsp Whipping Cream
- 1 Tbsp Butter
- Optional: A Few Hazelnuts, Crushed for Decorating and/or Left Intact for Filling
Yield: A dozen truffles
Truffle Directions:
Prepare the Ganache
Melt the dark chocolate in a bain-marie. Simultaneously, heat the heavy cream in a small saucepan over low heat until it reaches a gentle boil.
Slowly pour the hot cream over the melted chocolate, stirring continuously until smooth. Add the butter, and mix until fully incorporated.
Transfer the ganache to a bowl, cover with cling wrap, and refrigerate for at least 2 hours or until firm enough to shape.
Shape the Truffles:
Once the ganache has hardened, scoop out one teaspoon of the mixture for each truffle. Using your palms, roll the mixture into smooth balls. Place the balls onto a sheet of parchment paper. If they aren’t perfectly round, let them rest at room temperature for about 20 minutes to soften slightly, then roll again for a smoother shape.
Coat the Truffles:
Melt the Bonne Maman Hazelnut and Cocoa Spread in a bain-marie to create a smooth coating. Dip each truffle into the melted spread, ensuring it is fully coated. Place the coated truffles back onto the parchment paper.
Decorate and Harden:
Melt any remaining chocolate from the ganache or use freshly melted chocolate for additional decoration. Drizzle the chocolate over the coated truffles, or sprinkle with crushed hazelnuts for added texture. Allow the coating to harden completely at room temperature.
Tips:
- For a delightful surprise, insert a whole hazelnut into the center of each truffle before rolling.
- Store the truffles in an airtight container at room temperature for up to one week.
Recipe's product
Hazelnut and Cocoa Spread
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