Thursday, July 9, 2015


  Truffles. One of the easiest and tastiest desserts you can make! I loved making these dainty treats and the crushed roast hazelnut truffles were my favourite. Mmm-mmm!
2 slabs of bitter dark chocolate (200g)
250ml double cream
A handful of hazelnuts
A handful of coconut
A few spoons of cocoa powder
(Makes 16-20)

Break up the chocolate and place in a bowl. Heat the cream in a saucepan on medium to high heat until boiling and pour over the chocolate. Let the cream melt the chocolate for a few minutes and then whisk until smooth. Place in the fridge for 1-2 hours until firm. Roast the hazelnuts in the oven for 10 minutes before crushing and toast the coconut under the grill for a few minutes. Place all the coatings in shallow bowls. Using a teaspoon, scoop out balls of the truffle mixture and roll in the palm of your hands. Then roll around in the coatings and place back in the fridge for half an hour to firm up before serving. 


  1. These look as good as the ones you can get in Leonidas.

    1. That's a compliment and a half! Thanks Sarah!