raw hazelnut and date chocolate truffles
- 1½ cups (210g) hazelnuts, plus 24 extra
- 1 cup (170g) prunes, pitted
- ¼ cup (70g) hazelnut butter
- 2 teaspoons vanilla extract
- 80g 70% dark chocolate, melted
- 1 tablespoon vegetable oil
- 170g 70% extra dark chocolate, melted
- Place the hazelnuts in a food processor and process until finely chopped. Place ½ cup (60g) of the processed hazelnut in a small bowl and set aside.
- Add the prunes, hazelnut butter, vanilla and chocolate to the food processor and pulse to combine. Roll teaspoons of the mixture into 24 balls. Place 1 extra hazelnut in the centre of each ball.
- Place the oil and extra chocolate in a medium bowl and mix to combine. Dip the truffles in the chocolate, one at a time, tapping gently to remove any excess. Sprinkle with the reserved hazelnut and refrigerate for 30 minutes or until set. Serve. Makes 24
TIP
These truffles will keep in an airtight container refrigerated for up to two weeks.
Photography: Chris Court
© DONNA HAY GROUP
