Ingredients

• Dark chocolate - 200 grams
• Heavy cream - 100 milliliters
• Unsalted butter - 2 tablespoons
• Hazelnut paste - 50 grams
• Cocoa powder - for dusting
• Chopped hazelnuts - 50 grams

Instructions

1. 1.

   Chop the dark chocolate into small pieces and place in a heatproof bowl.

2. 2.

   In a small saucepan, heat the heavy cream until it just begins to simmer.

3. 3.

   Pour the hot cream over the chocolate and let it sit for a minute.

4. 4.

   Stir the mixture until smooth and glossy, then add the butter and hazelnut paste.

5. 5.

   Continue stirring until fully incorporated, and let the mixture cool to room temperature.

6. 6.

   Refrigerate for about 2 hours or until the mixture is firm.

7. 7.

   Using a melon baller or teaspoon, scoop small amounts of the mixture and roll into balls.

8. 8.

   Roll each truffle in cocoa powder and then in chopped hazelnuts for coating.

9. 9.

   Place the truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes before serving.

Nutritional Facts