Posted on 11/12/2014
The Fragola’s recipes Chic & Cheap, today: truffle duo with toasted hazelnuts and unsweetened cocoa!
Ingredients to serve 2:
Ganache
225 grams good quality dark chocolate
12 cl fresh cream
Decoration
Handful of ground toasted hazelnuts
Unsweetened cocoa
Costs in detail:
| 225 grams good quality dark chocolate: 3 100 gram bars |
€ 4.47 |
| 12 cl di fresh liquid cream: 250ml container |
€ 1.23 |
| Unsweetened cocoa: 75g box |
€ 0.99 |
| Ground toasted hazelnuts: 25g pack |
€ 0.99 |
| TOTAL |
€ 7.68 |
Bring the cream to the boil and pour over the chocolate which has been grated or chopped into small pieces. Mix gently with a spoon and leave to cool.
Shell the hazelnuts, chop roughly in a mixer and toast over a high heat in a small non-stick frying pan.
When the mixture has hardened, form small balls with your hands. Take two plates: put two spoons of unsweetened cocoa on one and the toasted hazelnuts on the other. Roll the truffles in the cocoa and nuts and serve on a plate decorated with a sprinkle of hazelnuts.