INGREDIENTS

100g (1/3 cup) Nutella

2 x 100g pkt Lindt Excellence 70% Cocoa chocolate, coarsely chopped

180g packet good-quality milk chocolate, coarsely chopped 125ml (1/2 cup) thickened cream

2 tbsp Frangelico liqueur 375g packet dark choc melts Freeze-dried raspberries, crushed, to decorate

METHOD

Line a tray with baking paper. Drop 1/2 teaspoonfuls of Nutella on to the prepared tray. Place in the freezer for 2 hours or until firm. Place the dark and milk chocolates, and cream, in a microwave-safe bowl. Microwave on high, stirring every minute, until melted and smooth. Stir in the Frangelico. Place in the fridge for 4 hours to chill. Line another tray with baking paper. Roll 2 teaspoonfuls of the chocolate mixture into rough balls and place on the prepared tray. Place in the fridge for 30 minutes or until firm. Roll one-third of rough chocolate balls until smooth. Use a finger to make a large indent in each. Drop a Nutella piece inside. Shape to enclose. Return to tray. Place in fridge for 1 hour to chill. Repeat with remaining rough choc balls and Nutella pieces in 2 more batches. Line another tray with baking paper. Place the melts in a microwave-safe bowl. Microwave on medium, stirring every minute, until melted and smooth. Use a truffle dipper or 2 forks to drop a truffle into the melted chocolate to coat. Remove the truffle, tapping the dipper handle or forks gently on the edge of the bowl to shake off any excess chocolate. Place on the prepared tray and sprinkle with raspberry. Repeat with the remaining truffles and raspberry. Place in the fridge for 1 hour or until firm then serve. You can store the truffles in the fridge for up to 2 weeks.