Cognac and hazelnut truffles Recipe

A rich chocolate truffle with toasted hazelnuts, cognac and fresh orange zest

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • For the ganache
  • Dark chocolate : 300 g
  • Double cream : 150 ml
  • Orange(s) : 1 whole
  • Chopped hazelnut(s) : 50 g
  • Cognac : 20 ml
  • Unsweetened cocoa powder : 50 g
  • ETAPE 1

    Melt the chocolate. Zest the orange and add to the chocolate and add the hazelnuts. Then pour in the cognac and stir in the cream. Place the mix in a piping bag.

  • ETAPE 2

    Pipe long logs of the mixture onto a baking tray lined with grease proof paper. Place in the fridge and allow to cool. When the chocolate is set, cut into 2cm long pieces.

  • ETAPE 3

    Remove from the tray and roll the chocolates in the cocoa powder and serve.

Chef's tip

«Roll the logs into balls to make round chocolate truffles»

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