Chocolate truffles are a decadent treat at any time of year. Especially this hazelnut version truly irresistible. And they’re incredibly easy to make.
Mix and bring to the boil.
Add milk. Cool the mixture down to +/- 25°C.
Melt butter.
Mix it all with pate a tartiner.
Put equal quantities of the two masses into a beater drum.
Trim the ganache with a piping bag on a plastic sheet and then keep in the fridge.
