Chocolate Truffles ..... Dangerously addictive

Today I have been busy making chocolate truffles for our guests to have with their evening glass of port and I'm a bit concerned. 

The chocolate ganache was whisked and chilled,  the  hazelnuts were roasted, chopped and stirred in and the little morsels were rolled and dusted in cocoa.  

They  turned out beautifully and as I packed them into a jar I counted that I had made around 95 truffles. 

That was 5 hours ago and there are no longer 95 truffles. 

Naturally,  I had to taste one to make sure they  were up to scratch. Then I had to have another a short while later to see how they  were at room temperature. Then I had to have another to go with  the  port to make sure they  taste good together.  I wasn't entirely convinced so had to have another port and truffle just to be sure.

 I really hope my guests appreciate what I have to go through .....

This is the recipe I use for my truffles,

Ingredients

• 225g good-quality dark chocolate, broken into small pieces
• 175ml double cream
• 100g roasted & crushed hazelnuts
• Cocoa powder -  sifted to roll

  Method

  1. Place chocolate in a large mixing bowl. Place cream in a saucepan and bring to the boil, then immediately pour over chocolate. Beat until chocolate has melted. (This is called a ganache.)Stir in the ground up hazelnuts and place in the fridge, covered, for 1-1 1/2 hours to cool completely and until set. Use a teaspoon to spoon out bite-sized pieces. Roll mixture into balls in the palm of your hands. Roll and dust in cocoa powder.