Milk Chocolate Truffles

The ingredient of Milk Chocolate Truffles

• 45g 1 4 cup collect hazelnuts
• 60ml 1 4 cup thickened cream
• 2 x 200g pkts good quality milk chocolate finely chopped
• 2 tsp baileys original irish cream liqueur

The Instruction of milk chocolate truffles

• preheat oven to 180u00b0c develop the hazelnuts greater than a baking tray and bake in preheated oven for 5 minutes or until toasted place hazelnuts re a clean tea towel and rub to remove skins harshly roughly chop the nuts and set aside
• place cream and half the chocolate in a medium heatproof bowl and place on top of higher than a medium saucepan half filled subsequently simmering water make sure the bowl doesnt adjoin the water use a metal spoon to raise a fuss occasionally until the chocolate melts and the merger is sleek slick see microwave tip 1 separate bowl from heat and work up in the liqueur and chopped hazelnuts cover in the same way as plastic wrap and place in the fridge for 1 hour or until unconditional sufficient to roll into balls
• line a tray gone non stick baking paper use a teaspoon to scoop out 1 1 2 teaspoonsful of the chocolate blend and use your hands to roll into a ball place roughly speaking the lined tray repeat with remaining chocolate mixture place in the fridge for 15 minutes or until firm
• place the unshakable chocolate in a medium bowl and place higher than the saucepan of simmering water make sure the bowl doesnt touch the water use a metal spoon to toss around gently for 4 minutes or until the chocolate melts and is smooth see microwave tip 2 cut off surgically remove from heat
• line a tray taking into account bearing in mind non stick baking paper use 2 forks to dip a truffle into the melted chocolate to evenly coat cut off surgically remove truffle tapping the fork handle gently roughly speaking the edge of the bowl to shake off any excess melted chocolate transfer to the lined tray repeat considering the long lasting truffles and set aside for 30 minutes to set

Nutritions of Milk Chocolate Truffles

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