Chocolate and hazelnut truffles

Name: Chocolate and hazelnut truffles
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 75g (1/2 cup) whole hazelnuts; 1 x 400g pkt bought chocolate cake (Mills & Ware's brand), icing removed, crumbled; 60ml (1/4 cup) Frangelico liqueur; 2 tbsp sweetened condensed milk; 2 tbsp cocoa powder

4.0

(4)

www.taste.com.au

Your recipes

Prep Time: 30 minutes

Cook Time: 5 minutes

Total: 35 minutes

Author : Sarah Hobbs

pescatarian vegetarian valentines day

Ingredients

Remove All · Remove Spices · Remove Staples

75 grams (1/2 cup) whole hazelnuts1 x 400 grams pkt bought chocolate cake (Mills & Ware's brand), icing removed, crumbled60 milliliters (1/4 cup) Frangelico liqueur2 tbsp sweetened condensed milk2 tbsp cocoa powder

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Cook in oven for 5 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop. Place in a bowl with the cake crumbs, liqueur and condensed milk, and stir until combined.

Step 2

Line a baking tray with non-stick baking paper. Place cocoa on a plate. Use your hands to roll 2 teaspoonsful of cake mixture into a ball. Roll in cocoa to coat. Transfer to tray. Repeat with remaining cake mixture and cocoa. Place in the fridge for 10 minutes or until firm.