20 Serves
83 Mins
Preheat your oven to 220°C. Spread the hazelnuts on a baking sheet and roast until the skins crack and the nuts are lightly toasted.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
68 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
171 mg / 4,700 mgSodium
11 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
13 mgNet Carbs
10 gAlcohol
0 g
Transfer the warm hazelnuts to a kitchen towel and rub vigorously to remove the skins. Once peeled, process the hazelnuts in a food processor until they reach a fine powder consistency.
In a saucepan, bring the heavy cream and milk to a gentle simmer. Remove from heat and stir in the dark chocolate until completely melted and smooth.
Stir the hazelnut powder and orange liqueur into the chocolate mixture. Transfer to a bowl and refrigerate for 30-40 minutes, stirring occasionally with a wooden spoon until the mixture reaches a thick, pipeable consistency.
Transfer the mixture to a piping bag and pipe small mounds onto baking paper. Refrigerate for an additional 30 minutes to firm up.
Place the cocoa powder in a small bowl. Roll each truffle in the cocoa powder, using your hands to shape them into rounds, then coat once more for a professional finish.
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