Be aware, you'll get a new addiction with this chocolate truffle recipe! Whether it's with our buckwheat, coffee, dark chocolate, maple or jaguar spread, there's plenty of flavours to choose from. This recipe was designed by our collaborator Claire, from the blog caillebot.com.
• 100 grams hazelnuts • 220 grams (1 jar) of Hazelnuts & Dark Chocolate or Hazelnuts, Dark Chocolate and Coffee spread
• Preheat oven at 180 degrees Celsius/350F • Spread the hazelnuts over a baking sheet which was covered by parchment paper beforehand • Once the oven reaches the desired temperature, roast the hazelnuts in it for 10 to 15 minutes • Let them cool before removing the skin • Use a mixer to grind the hazelnuts down into tiny little bits, but not powder. Pour into a bowl. • Get your nice Allo Simonne jar. If the chocolate is too soft/liquid, put it in the fridge for 20 minutes • Using two teaspoons, make little balls of chocolate and put them on a wooden board • Put them for five minutes in the freezer, then dip them wholly into the hazelnut crumbs, so that each ball is entirely covered with hazelnuts • Put them in the fridge until it’s time to serve them and enjoy yourself!