Hazelnut Rum Truffles

These are perfect to replace after dinner mints when you have friends over for dinner.
24 Hazelnuts
2 Tablespoons Pure Cream
100ml milk
150gms Dark Chocolate (Couverture is best but any good dark chocolate will do)
1 Teaspoon Rum
1/3 Cup Cocoa Powder
Roast the hazelnuts in a 200 celsius oven until the skins split and the hazelnuts start to take on a little colour,allow to ccol then process in a food processor or blender and blend till fine powder.
Chop or grate the chocolate into small pieces so the will melt quickly
In a saucepan bring the cream and milk to the boil then remove from the heat and stir in the chocolate until it has melted then stir in the hazelnut mixture and add the rum,
Place in a refrigerator and chill for 45 minutes during which time you need to stir the mix 2 or 3 times.
Place the mix in a piping bag and pipe small mounds of mixture about the size of a twenty cent piece on to
a sheet of baking paper and refrigerate for another 30 minutes then roll each truffle in the cocoa powder.
Refrigerate as required.B5im7z8CcAEwbB9

(Photo provided by a Twitter friend)


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