Move over Christmas treats, this is the only recipe you will need this year. You may want to double the ingredients and make a double batch because they sure didn't last long in the Food Matters Headquarters!
- 150 g dark chocolate ( at least 70% cacao)
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- Pinch of fine sea salt
- ¾ cup all natural, smooth, nut butter
- 1 cup roasted hazelnuts
- 1 tsp hazelnut extract or vanilla extract
- Boil a pot of water.
- Roughly chop the chocolate and place in a glass bowl over the hot water bath. Once the chocolate has melted, remove the pot from the heat but keep the bowl over the hot water.
- While you melt the chocolate, place the coconut milk in a small pot and warm it up a little bit. Add in a generous pinch of sea salt.
- Slowly add warm coconut milk to the melted chocolate while continuously whisking over a low heat.
- Whisk in the maple syrup, hazelnut butter and hazelnut or vanilla extract.
- Allow the mixture to cool and place in the fridge overnight for it to harden.
- Before taking the mixture out of the fridge, put aside at least 20-25 hazelnuts and chop the rest finely.
- Spread the chopped hazelnuts on a tray or clean baking sheet.
- Scoop portions of the ganache mixture into ‘eyeball’ portions. Flatten ball into your hand, place a hazelnut in the middle and then close over the truffle mixture around the hazelnut.
- Roll between the palms of your hands and then roll the truffle in the chopped hazelnuts. Continue until all of the mixture is gone.
- Store in the fridge... If they last that long!