These truffles have a delicious nougat center. Double-coated with dark chocolate and sprinkled with nuts, they make for an elegant treat.
By Tamara Novacoviç
- 7 oz (200 g) hazelnuts
- 4 tbsp powdered sugar
- 2 tbsp rum
- ½ tsp orange zest
- dark chocolate
- Toast hazelnuts and skin them. Work them in blender until they release their oils and you get a hazelnut paste. Add the remaining ingredients, combine everything and roll them into balls.
- Melt dark chocolate on double boiler and dip nut balls into it. Line on parchment paper and let set completely. If you want, you can sprinkle them with more nuts while the chocolate is still warm, or decorate them one more time with chocolate when the first coating sets.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.