Hazelnutty Christmas Truffles 28.12.2007

I’ve made these the last few Christmases using a recipe of mum’s – they’re very rich, and very delicious.


  • 250 grams roasted and hulled hazelnuts (believe me, you don’t want to hull them yourself)
  • 275 grams dark chocolate (cocoa solids blah blah blah)
  • ½ cup of double cream
  • 2/3 cup of cocoa
  • 6 tablespoons of Benedictine (annoyingly expensive, but important)


Pulverise the hazelnuts in a mortar and pestle or food processor, and then toast them for a few minutes in the oven to add a bit of crunch.

Melt the chocolate in a metal bowl over a saucepan of water, then mix the nuts through. Leave to cool for five minutes or so, then stir the cream through, followed by the Benedictine.

Refrigerate until firm and cold, then roll the mixture into teaspoon-sized balls and toss the the balls in cocoa.

They're best kept in the fridge, particularly when it's hot.

File under sharing dessert

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