Chocolate Hazelnut Truffles
Ingredients
- 1 cup dates soaked in boiling water
- 1 cup hazelnuts approx. 140g
- 1 cup desiccated coconut
- 1 tablespoon cacao nibs or cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- generous pinch of salt
- 2 tablespoon coconut oil optional, makes for a smoother truffle
- 150 g quality dark chocolate I used Whittaker's Dark Ghana
Instructions
- Preheat the oven 150C (fan 130C). Toast the hazelnuts in the oven until the skins crack, about 15 minutes. Shake the tray once or twice for even toasting. Cool, then tip onto a clean tea towel and rub off the skins. Put aside 20 hazelnuts for the surprise filling.
- Cover the dates with boiling water and soak for 20 minutes. Drain well.
- Blend the hazelnuts and coconut in a food processor until very finely ground - to a consistency of coarse sand. Add the cocoa nibs, cinnamon, vanilla and salt, and blitz to combine.
- Add the coconut oil (if using) to the processor, along with the dates, and process until smooth. Roll into walnut-sized balls pushing a whole hazelnut into the center of each truffle.
- Meanwhile, break the chocolate into a heat-proof bowl. Place over a pan of gently simmering water - make sure the bowl is not touching the water - and melt the chocolate.
- Now it is time to coat the truffle balls in chocolate. I find it easiest to use a pair of chopsticks to turn the ball around to evenly coat then carefully lift out onto a baking-paper lined tray. If you want a thicker coating of chocolate wait until the chocolate cools a little and thickens - about 10 minutes.
- Set in the fridge then transfer to little paper cups and wrap for giving to those special people in your life.