Screw Ferrero Rochers. I can do a better job making my own. That, and a big bag of hazelnuts sitting on my kitchen counter that I don't know what to do with.
Makes 30 pieces:
- 170g fine quality chocolate (60% cacao or more)
- 2/3 cup cream
- 1 tablespoon unsalted butter
- 75g of toasted chopped hazelnuts
- 30 hazelnut halves (for decorating)
- Cocoa powder
If your hazelnuts are raw and have skins, the first thing you need to do is toast and de-skin them. Place a single layer of the nuts on a baking tray lined with greaseproof paper and toast in a 180C oven for 12 minutes. When cool, simply rub them around in your hands until the skins come off.
Place a metal bowl over lightly simmering water and melt chocolate and cream. Whem melted, remove from heat and stir in butter and chopped hazelnuts. Pour into a square of rectangular pan lined with cling wrap and refrigerate for 3 - 4 hours till set.
When set, cut truffles up into squares. Place a hazelnut half on each truffle and roll in cocoa powder. Set on a tray lined with greaseproof paper. Chill in the fridge for another hour and it's good to go.
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