- 105g glace cherries
- 2 tbsp brandy
- 80g icing sugar
- 190g ground hazelnuts
- 1 egg white (lightly whipped)
- 2 tsp dark rum
- 60ml cream
- 380g white chocolate (melted)
- 300g dark chocolate (melted)
- 3 tsp oil
- 60g extra white chocolate
hazelnut and cherry truffles
Ingredients
Method
Soak cherries and brandy for one hour. Drain cherries (keep juices). Combine sugar and nuts, add white, rum, cream, white chocolate and liquid. Place in fridge for one hour and stir occasionally. Mould mix round cherries. Place on foiled trays. Put in fridge until firm. Dip truffles in to dark chocolate and oil. Place in fridge. Finish with white chocolate
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