Mocha truffles with candied hazelnuts

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How to make Mocha truffles with candied hazelnuts

  • Yield : 20
  • Prep Time : 2:30
  • Cook Time : 0:20
  • Total Time : 2:50

Ingredients

  • 1/3 cup caster sugar
  • 1/4 cup skinless hazelnuts
  • 200g milk chocolate, chopped
  • 2 tablespoons thickened cream
  • 2 teaspoons instant coffee powder
  • 200g dark chocolate, chopped

Method

  • Step 1 Line 2 baking trays with baking paper. Place sugar and 1/3 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Boil, without stirring, for 5 to 7 minutes or until mixture turns dark golden. Remove from heat.
  • Step 2 Using 2 forks and working quickly, dip hazelnuts, 1 at a time, into toffee mixture to coat. Transfer to 1 prepared tray, keeping hazelnuts separate (return toffee to heat to re-melt, if starting to set). Cool completely.
  • Step 3 Meanwhile, place milk chocolate, cream and coffee powder in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 to 2 minutes or until melted and smooth. Refrigerate for 1 hour, stirring occasionally, until mixture is just firm but not completely set.
  • Step 4 Using 2 level teaspoons of chocolate mixture at a time, shape around 1 hazelnut, rolling into a ball. Place on remaining prepared tray. Reserve leftover hazelnuts. Refrigerate balls for 20 minutes.
  • Step 5 Finely chop reserved hazelnuts.
  • Step 6 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Sprinkle with chopped hazelnut. Refrigerate for 10 minutes or until set. Serve.

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