Ambassador’s Favourite

We think these deliciously creamy truffles are so much better than their shop-bought equivalent. Although they involve quite a few steps, they are straightforward to make.

Hands-on time 40min, plus chilling. Cooking time about 5min. Makes 25

◆ 75ml (3fl oz) double cream ◆ 400g (14oz) milk chocolate, finely

chopped ◆ 75g (3oz) chocolate hazelnut spread,

we used Nutella ◆ 50g (2oz) wafers, we used Askey’s Fan

Wafers ◆ 25 whole blanched hazelnuts ◆ 100g (3½oz) toasted chopped hazelnuts

1 In a small pan, heat cream until just boiling; remove pan from heat and gently stir in 125g (4oz) of the chopped chocolate until melted. Very gently fold in the chocolate hazelnut spread, be careful not to overmix or it may split. Transfer to a non-metallic bowl, cover bowl 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 ½tbsp 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 and repeat to make remaining balls. Chill for 1hr, or until firm. 4 Gently melt remaining chocolate in a bowl set over a pan of gently simmering water. Remove from heat and stir in chopped hazelnuts. 5 Using a spoon, coat the truffles one at a time in the hazelnut laden chocolate and return to baking sheet. Chill to set. Bring truffles to room temperature to serve. PER SERVING 163cals, 3g protein, 11g fat (5g saturates), 12g carbs (11g total sugars), 1g fibre GET AHEAD Will keep for up to 3 days in an airtight container in the fridge before the wafer begins to soften. Truffles can also be frozen in an airtight container for up to 3 months. Bring to room temperature to serve. GH TIP Wear disposable gloves when rolling truffles to avoid mess!