Hazelnut truffles

• porce: Makes 20 truffles

Ingredience

150g whole blanched hazelnuts

3 tsp honey

2 tsp hazelnut oil (or vegetable oil, plus a little more for oiling a pinch of flaky sea salt

100g-150g dark chocolate, broken or chopped in small pieces (if you want to spoil someone special)

Pokyny

Preheat the oven to 350°F/325°F convection.

Roast the hazelnuts for 14 minutes, then allow to cool on the tray.

Once cool, place them in a food processor with a metal blade attachment (or use a spice grinder to do this in a couple of batches). Set on the highest speed and blitz for 1 minute.

Add the remaining ingredients and blitz for another 2 minutes until the mixture comes together in a thick, praline-like paste.

Lightly oil your palms. Scoop out about 10g of paste, roll into a small ball and set on a small tray or a plate.

Repeat with the rest of the praline paste; you should get 20 truffles out of this mixture.

Chill in the fridge until needed. You can of course just eat them like this, but for a special occasion, coat them in chocolate.

COATING IN CHOCOLATE

There are two ways, which are equally tasty. The first uses 100g of chocolate; the second uses 150g for a slightly thicker coating.

First method: Place 70% of the chocolate in a small bowl (70g or 105g depending on which coating method you are using).

Pour some boiling water into a small pan and place the chocolate bowl over it (the pan should not be on the heat).

Leave for 30-40 seconds, then stir the chocolate and continue stirring until it has all melted. Add the remaining chocolate, remove the bowl from the pan of hot water and continue to stir to melt the rest of the chocolate. Once it is all combined, it is time to dip.

Put some melted chocolate in your hand and rub your palms together, then roll a ball of hazelnut praline between your palms to coat. Return to the plate or tray and repeat with the other truffles. Once they have all been coated, return them to the fridge until you are ready to eat. If you have a pair of disposable gloves, you can wear them to coat the truffles, but if not, hot water and soap will remove the chocolate from your palms.

If you are more fastidious about these things, use this method instead. Stab a toothpick securely into a truffle and use it to dip and swirl the praline ball around in the melted chocolate to coat. Return to the plate or tray and pull out the toothpick before the chocolate sets. Once you have coated all the truffles, return them to the fridge to set completely.

Store in the fridge for up to a week.

Poznámky

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer