The first time I properly heard anything about truffles, was at one of Pooja Dhingra’s workshops, where we also learnt how to make them.
The recipe I’ve used is from Pooja Dhingra’s book, The Big Book of Treats. I modified the recipe a bit, but you can use whichever works best for you.
For the truffles:
- 300g milk chocolate
- 60ml cream
- 15g hazelnut powder
- Finely chopped hazelnuts
Over a double boiler, melt the chocolate and set aside.
In a saucepan heat the cream until bubbles form around the edge.
Add the cream to the melted chocolate and whisk thoroughly. Once incorporated well, set in the fridge, preferably overnight.
Once its set, using a teaspoon scoop out chunks and roll them into balls. The mixture often sticks to your hand so you could use some vegetable oil to prevent that.
Leave to set in the fridge once again.
After a couple of hours, roll the truffles in crushed hazelnuts, and coat them evenly.