Hazelnut And White Chocolate Truffles

Deliciously rich, these white chocolate truffles are easy to make with a clever shortcut.

The ingredient of Hazelnut And White Chocolate Truffles

• 460g pkt unfilled sponge cake coarsely chopped
• 100g good quality white chocolate coarsely chopped
• 2 tablespoons frangelico liqueur
• 100g finely chopped dry roasted hazelnuts
• 375g pkt white chocolate melts
• 80g 2 3 cup hazelnut meal

The Instruction of hazelnut and white chocolate truffles

• process the cake in a food processor until fine crumbs form
• place the white chocolate in a heatproof bowl over a saucepan half filled with simmering water make sure the bowl doesnt touch the water stir with a metal spoon until the chocolate melts and is smooth add the melted chocolate and frangelico to the cake crumbs and process until well combined stir in the chopped hazelnut
• line a tray with non stick baking paper roll 2 teaspoonfuls of cake mixture into a ball place on the prepared tray repeat with remaining cake mixture place in the fridge for 30 minutes or until firm
• roll the truffles into balls then roll in hazelnut meal to coat

Nutritions of Hazelnut And White Chocolate Truffles

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