Let's give the floor to Elena: "I’ve been thinking about making these truffles for quite a while. I still can’t believe how delicious they turned out - I didn’t even expect that, to be honest. Smooth white chocolate ganache filling with hazelnut paste, a crunchy hazelnut center - and all this covered with beautiful white chocolate glaze."
- In a saucepan, combine the cream and glucose syrup, and place it on the heat.
- Once the mixture has been heated, pour it over the chocolate, and mix until smooth.
- If the chocolate still hasn’t melted completely, transfer it to the microwave, and heat it with 15 seconds impulses, while mixing it thoroughly each time. Try not to overheat!
- Add the hazelnut paste to the mixture, and mix it all together one more time.
- Cover the bowl with some plastic wrap as closely as possible, and then refrigerate it for 12 hours until stabilized.
- Once that has been done, remove the mixture from the fridge, leave it at room temperature for half an hour. Then start scooping little amounts of mixture with a spoon, inserting hazelnuts in the middle and rolling them into small balls.
- I used tempered white chocolate to glaze my truffles, but you can also just roll them in coconut flakes, wafer crumbs or some sesame seeds.
Glucose syrup is essential in this recipe because it makes the mixture softer and therefore easier to form, and also allows the truffles to be stored longer.
Store the truffles for up to 4 days either refrigerated in an airtight container lined with some baking paper or at room temperature.