INGREDIENTS

INSTRUCTIONS

Preheat oven to 220ºC/450ºF.
Place hazelnuts on an oven tray and roast until the skin cracks and the
hazelnuts colour a little but not too much. Place hazelnuts in a tea towel
or kitchen paper and rub them against one another to remove most of the
skin. Place hazelnuts in a food processor and blend to a powder.
Bring cream and milk to the boil in a saucepan and on a low heat, stir in
chocolate until it has all melted. Stir in hazelnut powder and Grand
Marnier. Transfer preparation to a bowl and refrigerate for about 30-40
minutes, during which time you need to stir it two or three times with a
wooden spoon. It will stiffen like thick icing.
Stir chocolate mixture again before spooning it into the piping bag. Pipe
small mounds of chocolate, about the size of a twenty cent piece or shape
the mixture with a teaspoon. It is easier to do this on baking paper.
Refrigerate truffles for about 30 minutes.
Place cocoa in a bowl. Using a spatula, lift each truffle and roll in the
cocoa. To obtain a round shape, roll the coated truffles rapidly between
the hands without pressing too hard. Then roll the truffles again in the
cocoa and refrigerate until required.
Converted by MC_Buster.
Per serving: 754 Calories (kcal); 46g Total Fat; (45% calories from fat);
15g Protein; 107g Carbohydrate; 2mg Cholesterol; 30mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat;
5 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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