Hazelnut Truffles Recipe

Once peeled, put the hazelnuts into a food processor and blend until they form a fine powder.

In a saucepan, bring the cream and milk to a boil. Reduce the heat to low, then stir in the chocolate until it has completely melted into a smooth, glossy mixture. Remove from the heat and stir in the hazelnut powder and Grand Marnier.

Pour the chocolate mixture into a bowl and refrigerate for about 30 to 40 minutes. During this time, stir the mixture two or three times with a wooden spoon; it will thicken to a consistency like stiff icing.

Once firm, stir the chocolate mixture again. You can either spoon it into a piping bag and pipe small mounds, roughly the size of a twenty-cent piece, onto baking paper, or use a teaspoon to shape them. Refrigerate the shaped truffles for another 30 minutes.

Put the cocoa powder into a shallow bowl. Using a spatula, lift each truffle and roll it in the cocoa until fully coated.

For a rounder shape, gently roll the cocoa-coated truffles rapidly between your hands, then roll them in the cocoa again. Refrigerate them until you're ready to serve.