White chocolate, hazlenut and orange truffles

Babiche Martens

These white chocolate truffles are decadent, sweet, fruity and nutty. The key to making them is to work quickly when you are rolling the balls, especially in warmer weather. I find it’s a task best done early in the morning and if you have hot hands, run them under cold water before beginning.

Ingredients

¼ cup	Cream
400 g	White chocolate (Main)
1 tsp	Orange zest (Main)
¼ cup	Chopped hazelnuts, toasted (Main)
1 cup	Shredded coconut, for rolling

Directions

1. Place the cream and chocolate in a small bowl over simmering water. Stir until it is completely smooth. Remove and cool to room temperature. Add the zest and nuts. Place in the fridge for 4 hours, until set.
2. Place the coconut in a bowl. Working quickly roll a tsp of truffle mixture into a ball. Roll in coconut and place on a tray. Place back in the fridge to set. (If it is a hot day you may have to do this in two batches.)