Previously posted on LCHF. You can see the back story there healthunlocked.com/lchf-die...
Ingredients
50 grams dark chocolate (I used Menier 70%)
90 grams double cream
50 grams chopped hazelnuts
Method
Break the chocolate into pieces in a bowl. Heat the cream to close to boiling, pour over the chocolate, and stir until the chocolate is melted and mixture is smooth. (That's ganache! Easy, right?). Add the hazelnuts and stir them in.
Put them in the fridge until the mixture solidifies. Divide into 10 and roll them into balls between your palms.
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Yup, that's it. Heat cream, stir into chocolate, add nuts.
Notes:
* The quantities are based on what I had, but they produced great truffles. The ratios are right for my tastes. More cream will result in softer truffles, less in firmer.
* I actually started with more cream than that, 90 g was what was left after it boiled over in the microwave 😳. Use a big bowl.
* I mixed it in a square "Tupperware" type container, which had a lid to cover it in the fridge, and meant I could use a knife to divide it into 10, and put the truffles back into to keep in the fridge.
* The recipe is a flexible as you want it to be. Add anything you like. Just remember it will change the nutrient profile, especially if it's sweet or carby. If you leave the hazelnut out, they stay about the same: fat goes up 1%, protein down 1%.
Illustration: moreless 's whole hazelnut truffles Hidden 's almond truffles;
