It's often the simplest chocolates that people adore the most and these Hazelnut Truffles are no exception to that. So, if you're short on time, but want to make something special for the person you love this Valentine's Day, these chocolates might be right up your street. But, if you want to spend more time making these, you can using the shelling and filling method from the Raspberry Rose Bonbon recipe. This will give a more refined feel to the truffles. But, honestly, I really enjoy the look of these. Plus, it's nice give someone a little selection of chocolates, if you feel so inclined.
Ingredients
Hazelnut Truffles
100gcacao paste
40gdeodorised coconut oil
60groasted or raw hazelnut butter
80gmaple, or your choice liquid sweetener
20gcoconut sugar, powdered
1tsptamari
1tspcinnamon powder
Candied Hazelnuts
100ghazelnuts, soaked 8 hours, rinsed and drained
30-50gmaple syrup
Pinchsea salt
½tsptamari
10gcoconut flour
Instructions
Hazelnut Truffles
Gently melt the paste and coconut oil together over a double boiler.
Remove from heat and whisk in the remaining ingredients.
Insert a candied hazelnut and top up with more ganache if needed.
Use an offset spatula to clean the top of the mould and make sure the ganache is flush to the mould.
Pop in the freezer for 15 minutes and then into the fridge for 10 minutes or set about 1 hour in the fridge.
Remove from the mould and finish by hand rolling in chocolate and garnish as desired. You could then roll them in chopped candied hazelnuts or cocoa powder, as demonstrated in the video below.
Candied Hazelnuts
Mix together the first 4 ingredients.
Add the coconut flour and mix well to coat the nuts.
This will thicken them up and make the sugar coat them like a crust.
Place on a teflex sheet so the nuts aren’t clustered, but so they’re separated, and dehydrate for 20 hours or until crisp.