Chocolate truffles

We think these deliciously creamy truffles are so much better than their popular shop-bought equivalent and, although there are a few steps to achieve them, they are very straightforward to make.

Hands-on time: 40min, plus chilling Cooking time: About 5min Makes about 25 truffles

75ml double cream 400g milk chocolate, finely chopped 75g chocolate hazelnut spread, we used Nutella 50g wafers, we used Askeys Fan Wafers 25 whole blanched hazelnuts 100g toasted chopped hazelnuts 1 In a small pan heat the cream until just boiling, remove pan from heat and gently stir in 125g of the chopped chocolate until melted. Very gently fold in the chocolate hazelnut spread, be careful not to over mix or it may split. Transfer to a non-metallic bowl, cover with clingfilm and chill for 2hrs. 2 Line a baking sheet with baking parchment. In a small bowl, bash the wafers until lightly crushed (but not too fine). 3 Scoop out 1/2tbsp of the ganache mixture and roll around a hazelnut to form a ball, then roll in the crushed wafers. Put on to the prepared baking sheet whilst you roll the rest. Chill for 1hr, or until firm. 4 Gently melt the remaining 275g chocolate in a bowl set over a pan of gently simmering water. Remove from heat and stir in the chopped hazelnuts. 5 Using a spoon, coat the truffles in the hazelnut-laden chocolate and put on the baking parchment. Repeat with the remaining truffles, chill to set. Bring to room temperature to serve.

Per serving:

163cals, 3g protein, 11g fat (5g saturates), 12g carbs (11g total sugars), 1g fibre