Dessert
Chocolate and hazelnut truffles
Toasting and skinning the hazelnuts yourself takes ten minutes and is the entire difference — ready-ground hazelnut tastes of paper.
4gnet carbs
22gfat
3gprotein
225kcal
Per serving150 minServes 8
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Ingredients
For the whole dish · serves 8
- Dark chocolate, 85%4 oz
- Heavy cream4 fl oz
- Hazelnuts3 oz
- Cocoa powder½ oz
- Butter¾ oz
- Sea salta small pinch
Method
6 steps · 150 minutes
- Roast the hazelnuts at 350F for 10 minutes, then rub them together in a kitchen towel while they are still hot. Most of the skins come off, and chasing the last of them is not worth the time.
- Chop them roughly rather than grinding them. The point is to find them.
- Bring the cream just to the point where it shivers at the edges, pour it over the chopped chocolate, and wait a full minute before you stir.
- Stir from the center outwards until it comes together glossy, then beat in the butter and the salt.
- Fold the nuts through and chill for two hours, until it is firm enough to roll but not hard.
- Roll them with cold hands and turn them in the cocoa. Warm hands melt the mixture before it is round.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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