Makes approx. 25 pieces
Active prep time: 20–25 minutes
Chilling time in fridge: 1–2 hours (to set the filling)
Freezing time: 30 minutes (to set the coating)
Total time: 2.5 to 3 hours (including waiting time)
Ingredients
For the chocolate mixture:
- 70 ml unsweetened plant-based cream (e.g. almond or oat cream)
- 225 g vegan milk chocolate (or another vegan alternative of your choice)
- 50 g margarine
- 75 g hazelnuts
- 3 tbsp La Vida Vegan white hazelnut spread
For the centre:
- Roasted whole hazelnuts
For the outer layer:
- 300 g vegan white chocolate
- 15 g hazelnuts, finely chopped
You’ll need:
- Heatproof bowl
- Saucepan for bain-marie
- Spatula or whisk
- Baking tray or large plate
- Baking paper
- Spoon or small ice cream scoop
- Small kitchen scale (optional, for even portions)
The instructions:
- Melt the vegan milk chocolate using a bain-marie: place a heatproof bowl over a pan of gently simmering water and let the chocolate melt slowly.
- Add the plant-based cream, margarine and La Vida Vegan white hazelnut spread to the melted chocolate and stir until smooth and creamy.
- Roughly chop the hazelnuts and stir them into the mixture.
- Let the mixture cool until it firms up slightly.
- Line a baking tray or large plate with baking paper.
- Scoop out small portions of the mixture and roll into balls using your hands.
- Press a roasted hazelnut into the centre of each ball, then roll again to seal.
- Place the truffles on the prepared tray and chill in the fridge for 1–2 hours, until firm enough to dip.
- Melt the vegan white chocolate using a bain-marie until fully liquid.
- Stir in the finely chopped hazelnuts.
- Dip each truffle into the white chocolate coating, one at a time.
- Return to the baking paper and leave to set at room temperature.
- Once firm, your truffles are ready to enjoy!
