HAZELNUT TRUFFLES

Here are some truffles for your festive table. They're a bit richer and more vibrant than the orange truffles, but they're just as deserving of your attention.

Ingredients

• 100 g of hazelnuts (I buy them without the shells)

• 160 ml of milk

• 150 g of dark chocolate

• 2 tablespoons of honey

• Cocoa powder (unsweetened) for rolling the truffles

Instructions

I soak the hazelnuts in warm water for at least a few hours, or preferably overnight. Before preparing the truffles, I rinse them in water again.

Next, I place the nuts and plant-based milk into a high-powered blender and blend everything well.

For the truffle filling, I add honey or another sweetener of my choice.

I melt the chocolate using a double boiler method: I fill one pot with water and when it boils, I place a smaller pot inside it, into which I add the dark chocolate to melt. If I were to place the chocolate pot directly over the heat, it would burn, harden and melt unevenly.

I pour the melted chocolate into the truffle filling, mix everything thoroughly and then place it in the refrigerator for at least a couple of hours. The mixture should become thick and pliable, like playdough, making it easy to shape the candies.

Once the mixture has set, I shape the candies into elongated, round or cube forms - whatever I prefer.

In a separate container, I put some cocoa powder and I “roll” each truffle in it.

SKANAUS!