This year, I am making all of our Christmas treats, rather than buying them and I thought it might be nice to share some of the recipes. The first is a recipe for a ‘Ferrero Roche’ style hazelnut truffle, which is gloriously rich and nutty!
Ingredients –
- 130 gr shelled hazelnuts
- 100 gr dark vegan chocolate
- 2 tblspn maple syrup
- 1 tblspn cocao or unsweetened cocoa powder
- 1/2 tspn natural madagascan vanilla extract
- Preheat oven to 180 C and spread the hazelnuts evenly over a baking tray. Roast for 8 minutes til toasted.
- Using a double boiler, melt the dark chocolate.
- Set aside 12 hazelnuts for the centres. Blend the rest until they are small pieces. Set aside 2 tblspn of these coarsely chopped hazelnuts for coating.
- Continue to blend the rest of the hazelnuts for a couple of minutes until a smooth paste.
- Add the cacao or cocoa powder, maple syrup, vanilla extract and 3 tblspn of the melted chocolate and blend again until sticky paste.
- Using your hands, roll the paste into small balls and push one of the set aside hazelnuts into the centre of each one.
- Cool in the freezer for five minutes.
- Add the set aside coarsely blended hazelnuts to the remaining melted chocolate, ensuring it is still runny, and mix well.
- Dip each set ball in the chocolate hazelnut mix, ensuring they are coated evenly and place on greaseproof paper.
- Freeze again for 5 – 10 minutes until set and store in the fridge in an air-tight container for up to 7 days…….if you can manage to leave any for that long ha ha
- ENJOY!
