Hazelnut Chocolate Truffles

Ingredients

• 4 oz bittersweet chocolate
  • 4 oz milk chocolate
  • 1 cup / 200g heavy cream
  • 2 oz / 60g hazelnuts, toasted then coarsely chopped
  • hazelnuts and/or almonds, toasted and finely ground (for the coating)
  • salt (optional)

To Prepare

1. To make the ganache: Place the chocolate in a medium bowl and set aside. In a small saucepan, bring the cream to a boil over a low heat. Pour it over the chocolate and let it stand for 2 minutes, then stir gently, until the chocolate has completed melted. Let it cool a bit, after which you can stir in the chopped hazelnuts. Next, get a shallow container and line it with parchment paper. Pour the ganache on it and spread evenly. Refrigerate this for 4 hours or overnight.
2. To form truffles: Once the ganache has firmed up, score lines on the sheet of ganache inn the box to give you 50 squares. This way, you can achieve even sized truffles. Now pluck each square from the parchment and roll it into a 1 inch ball.Refrigerate / freeze the rolled truffles for another hour before you coat them.
3. Once rolled into balls, toss them in a plate of ground nuts (optionally mixed wit salt) and coat them evenly.