Homemade Hazelnut Chocolate Truffle

Ingredients

• 50 gHazelnut paste or praline
• 12Whole hazelnuts (centre)
• 24 halvesWafer cups (small, edible)
• 200 gMilk chocolate, melted
• 1/2 cupCashew + hazelnut, chopped fine
• 12Golden wrappers (optional, decorative)

Method

1. 1

   Fill 12 wafer cup halves with hazelnut paste. Push one whole hazelnut into the centre of each.

2. 2

   Refrigerate 15–20 minutes till the filling firms.

3. 3

   Sandwich each filled half with another wafer half — you'll have 12 wafer spheres.

4. 4

   Dip each sphere in melted milk chocolate. Lift out with a fork.

5. 5

   Immediately roll in the chopped cashew-hazelnut mix so the nut crumbs stick.

6. 6

   Set on baking paper. Refrigerate 15 minutes.

7. 7

   Wrap each in a golden wrapper and place in a brown paper cup, as in the original.