Grown up and sexy. Serve with a good whiskey and skip dessert
Approx 20 individual truffles | 20 mins prep | 2 hours cooling
Ingredients
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300g Good Quality Chocolate
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100g Double Cream
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1 tablespoon Whiskey or Cognac
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2 tablespoons Hazelnut Butter
Method
Put the chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Leave it to melt for 4 minutes or so, then stir to a smooth ganache. Add the hazelnut butter and whiskey and stir again.
Leave to cool and harden in the fridge for a few hours.
With a teaspoon, scoop out teaspoons of chocolate and roll them between the palms of your hands. Roll into chopped chocolate. (Avoid cocoa powder as it will cover your teeth and fingers, not a good look.)
Photography by Marta Miklinska. Food Styling by Trish Deseine.
