We use cookies to help this site deliver the best possible experience.   Remove this notice.

Cognac and hazelnut truffles Recipe

Ingredients for people

  • Orange(s) : 1 whole
  • Chopped hazelnut(s) : 50 g
  • Cognac : 20 ml
  • Unsweetened cocoa powder : 50 g
  • 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.

  • 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.

  • 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»

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

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  10mins

  • Difficulté  Easy