Makes: approx. 20 truffles
Ingredients
For the filling
- 4 tbsp La Vida Vegan White Crunchy Hazelnut Spread
- 150 g white chocolate, finely chopped
- 50 g roasted hazelnuts, finely chopped
- 20 whole roasted hazelnuts
For the coating
- 200 g white chocolate
- 25 g roasted hazelnuts, finely chopped
Method
- Melt the white chocolate together with the La Vida Vegan White Crunchy Hazelnut Spread in a heatproof bowl over a pan of gently simmering water (bain-marie). Stir until smooth and fully combined.
- Fold in the 50 g of finely chopped roasted hazelnuts and mix well.
- Chill the mixture in the refrigerator for 1–2 hours, or until firm enough to roll into balls.
- Take a small portion of the mixture and flatten it slightly in the palm of your hand. Place a whole roasted hazelnut in the centre, wrap the chocolate mixture around it and roll into a smooth truffle. Repeat until all the mixture has been used.
- Place the truffles on a baking tray lined with baking paper and freeze for about 30 minutes.
- Meanwhile, melt the white chocolate for the coating over a bain-marie. Stir in the 25 g of finely chopped roasted hazelnuts.
- Dip the chilled truffles into the white chocolate coating one by one. Allow any excess chocolate to drip off before placing them back onto the lined tray.
- Leave the coating to set completely before serving or storing the truffles.
Tip: Use a small ice cream scoop or kitchen scales to make all the truffles the same size. For extra crunch, sprinkle the truffles with a little more finely chopped roasted hazelnuts immediately after dipping. You can also replace the white chocolate with milk or dark chocolate for a delicious flavour variation.
The filling is quite soft and will warm up quickly from the heat of your hands, so work gently and patiently. Don’t expect to keep your hands clean 😉.
