Chocolate & hazelnut truffles

These truffles will keep in an airtight container in the fridge for up to 1 week.

 

Ingredients

75g (1/2 cup) whole hazelnuts
1 x 400g pkt bought chocolate
cake (Mills & Ware's brand),
icing removed, crumbled
60ml (1/4 cup) Frangelico liqueur
2 tbs sweetened condensed milk
2 tbs cocoa powder

 

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Method

1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Cook in oven for 5 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop. Place in a bowl with the cake crumbs, liqueur and condensed milk, and stir until combined.
2. Line a baking tray with non-stick baking paper. Place cocoa on a plate. Use your hands to roll 2 teaspoonsful of cake mixture into a ball. Roll in cocoa to coat. Transfer to tray. Repeat with remaining cake mixture and cocoa. Place in the fridge for 10 minutes or until firm.