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Chocolate hazelnut truffles

ACH Group healthy chef Mel Haynes shares her Chocolate hazelnut truffle recipe made using silken tofu for a healthier chocolate treat.

Ingredients:

500g medium silken tofu (room temperature)

500g quality dark chocolate

250g hazelnuts

300g peanuts

Method

  1. Melt the dark chocolate in a water bath.
  2. In the food processor, add the tofu and combine on high speed until smooth and creamy.
  3. When the chocolate has melted, add to the tofu mixture and combine on low speed until well mixed. It should resemble a creamy chocolate ganache.
  4. Line a try with plastic wrap. Place teaspoon-sized amounts of truffle mixture on the tray at regular intervals.
  5. When you have used half the mixture, place a hazelnut in the centre of each, then top with a second dollop of mixture. Place into the fridge to set.
  6. In the food processor, place the peanuts and any remaining hazelnuts and process into short bursts until crumbled. Alternatively, you can use almonds or regular ‘chopped’ peanuts for this stage.
  7. Once the balls are cooled, using gloves, roll the balls in the peanuts until coated. Store in an airtight container for up to a week.