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Hazelnut Truffles

Easy.Meals's picture
Ingredients
  Icing sugar 5 1⁄2 Ounce
  Ground hazelnuts 4 Ounce
  Egg whites 1
  Whipping cream 4 Tablespoon
  Plain chocolate 12 Ounce
  Rum 1 Teaspoon
  Chocolate vermicelli 1 Cup (16 tbs)
Directions

Sift icing sugar into bowl, mix with hazelnuts.
Stir in just enough egg-white to make a firm paste; add cream.
Chop chocolate, place in top of double saucepan, stir over hot water until melted.
Blend into hazelnut mixture, stirring with wooden spoon; add rum.
Turn mixture into shallow tin lined with greased greaseproof paper; refrigerate until set.
When firm, cut into small squares, then roll into balls between palms of hands; roll in chocolate vermicelli.
Refrigerate.

Recipe Summary

Method: 
Melted
Ingredient: 
Hazelnut

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