Dark chocolate truffles, small butter, and hazelnut

·         For 16 truffles:

200 g dark chocolate with 55% cocoa

140 ml whole liquid cream

20 g butter

50 g small butter (or other cookies)

40 g hazelnuts

·         Optional:

1 tbsp freeze-dried coffee

1 tbsp rum

·         To coat:

1 or 2 small kinds of butter, reduced to powder

And/or cocoa powder

Crush the chocolate.

Heat the cream, possibly with the coffee and rum, then pour it, 2 or 3 times on the chocolate, stirring vigorously, until the mixture is smooth and shiny. Stir in butter and mix carefully.

Allow cooling for 20 minutes.

Meanwhile, coarsely crumble the cookies. Crush the hazelnuts.

Add them to the preparation.

I posted these 2 handy tips on Instagram to make it easier to train truffles, and save time. 1 - use a mold and use gloves.

Pour into a 20 x 20 cm square pan covered with film or baking paper. Store in the refrigerator for at least 6 hours or more.

Unmould the hardened mixture and divide it into 16 equal squares. Roll each square into balls. With gloves, it's more convenient. Even if because of the pieces of cookies and hazelnuts, it is a little more difficult to make them well rounded.

Roll them in small butter powder or cocoa. We found better ones with biscuit powder... ;)

Store in the refrigerator.

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