60 g Lindt Excellence Roasted Hazelnut Chocolate, chopped
25 g butter, chopped
4 tbsp double cream
Chopped hazelnuts, optional
Chocolate decorations, optional – we used edible bronze crunch
We love combining our favourite flavours in our cookie dough – do send in your suggestions. It seems great minds think alike as Lindt have a range of luxurious Excellence chocolates in a host of fabulous flavours. Here we have combined their heavenly Roasted Hazelnut Dark Chocolate with our classic Chocolate Chip Cookies to create these irresistible truffles
Bring a pan of water to barely a simmer. Put the chopped chocolate, butter and cream into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate mix, stirring often. Remove the bowl from the heat and stir in the chocolate and hazelnut spread.
In a processor blend the Chocolate Chip Cookies to make fine crumbs.
Add to the melted chocolate mix and mix well to combine.
Cover with cling film and chill for 2 hours or until firm enough to shape.
Using a teaspoon, scoop out balls of the chocolate mix and, working quickly, shape into around 18 medium-sized balls – try not to handle too much as the heat will melt the chocolate. Transfer onto a baking sheet lined with greaseproof paper and chill for 30 minutes.
Meanwhile, bring a pan of water to barely a simmer. Put the chopped chocolate – for the coating – into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate, stirring often. Remove the bowl from the heat.
Remove the truffles from the fridge and coat with the melted chocolate. Sprinkle with chopped hazelnuts and/or your choice of chocolate decorations and leave to set.
The exact amount of chocolate for coating will depend on the size, and number, of truffles. It is worth buying a spare bar just in case.