Hazelnut Mocha Truffles

Recipe & Photography: Emily Lawrence

Our delicious NTY truffles offer a healthy alternative to the store-bought version.

Yield: 11

INGREDIENTS

• ⅓ cup hazelnuts
• 2½ oz semi-sweet baker’s chocolate or 70% dark chocolate, roughly chopped
• ¼ cup milk of choice
• 1 Tbsp butter or coconut oil
• 1 tsp instant coffee
• 1 tsp vanilla extract
• ¼ cup Nuts to You Hazelnut Butter

INSTRUCTIONS

1. Heat oven to 350ºF. Place hazelnuts on a cookie sheet and roast for 10 to 15 minutes or until lightly coloured and skins are blistered. Remove from oven, wrap in a tea towel and let steam for 1 minute. Rub hazelnuts in towel to remove loose skins (some may not come off) and cool completely.
2. In the top of a double boiler, melt chocolate with milk and butter, stirring gently. Once mixture is liquid, add instant coffee and vanilla. Stir until smooth.
3. Pour mixture into a bowl, add Hazelnut Butter and combine thoroughly. The mixture may seize up and thicken but continue stirring until smooth.
4. Cover bowl and place in fridge for at least an hour (or overnight) to firm up .
5. Set aside 11 whole hazelnuts for the centre of the truffles. Chop remaining hazelnuts into small pieces.
6. To make truffles, use a ½ Tbsp measuring spoon to scoop out mixture into 22 balls. Put a whole hazelnut between two balls and sandwich together. Gently roll in the palm of your hands until there is one smooth ball.
7. Roll truffles in chopped hazelnuts until fully covered.
8. Can be stored in airtight container in the refrigerator for up to 10 days.

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