Step 1

Preheat oven to 180°C.

Step 2

Place the cream in a medium heatproof bowl. Place the bowl over a medium saucepan of barely simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 1 minute or until the cream thins. Add the milk chocolate and use the metal spoon to stir gently for 4 minutes or until melted and smooth.

Step 3

Carefully remove the bowl from the pan and set aside for 5 minutes to cool slightly. Stir in the liqueur. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Step 4

Meanwhile, spread hazelnuts over a baking tray and cook in preheated oven for 10 minutes or until lightly toasted. Set aside for 10 minutes to cool slightly. Rub toasted hazelnuts in a clean tea towel to remove the skins. Use a small sharp knife to cut hazelnuts in half and set aside in a bowl.

Step 5

Remove the truffle mixture from the fridge and use an electric beater to beat on low speed for 3 minutes or until light and fluffy. Cover and place in the fridge, stirring occasionally to help the mixture firm evenly, for 40 minutes or until firm enough to roll into balls.

Step 6

Meanwhile, line 3 baking trays with non-stick baking paper. Use a metal teaspoon to take a spoonful of truffle mixture and use your hands to roll into a small ball, gently pressing the top to flatten. Place, flat-side up, on a lined tray. Repeat with the remaining truffle mixture. Place in the freezer for 10 minutes or until firm.

Step 7

Place the compound chocolate and copha in a medium, clean dry bowl and place to fit snugly over the pan of gently simmering water (make sure the bowl doesn't touch the water). Use a dry metal spoon to stir gently for 4 minutes or until melted and smooth. Carefully remove bowl from pan.

Step 8

Place a truffle in the chocolate mixture and use a teaspoon to spoon chocolate over ball to coat. Use a wide-pronged fork (or a wide-pronged olive fork or wire truffle dipper) to lift coated truffle from chocolate, tapping the fork handle gently on the edge of the bowl to shake off any excess.

Step 9

Use a small spatula to slide the truffle onto the second lined tray. Repeat with the remaining truffle balls and chocolate. Return the bowl of melted chocolate to the pan of simmering water, stirring gently, to re-melt the chocolate, if it thickens too much during dipping. Set the dipped truffles aside at room temperature for 5-10 minutes or until set.

Step 10

Coat 1 truffle at a time, as before, and place on remaining lined tray. Top each immediately with a hazelnut half before the chocolate sets.

Step 11

Set aside at room temperature for 5-10 minutes or until set. Trim excess chocolate from the bases, if necessary, and if desired, place the coated truffles in paper confectionery cases to serve.