Chocolate Hazelnut Truffles

Preparation info
  • Makes


    • Difficulty


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By Tal Smith

Published 2014

  • About

We don’t do a wide range of baked goods but with whatever we do, we maintain a certain standard. Our cheesecake is rich and dense because we only use American-style cream cheese and for our truffles we only use Belgian Callebaut chocolate.


  • 400 g good quality dark chocolate (with at least 70% cocoa solids)
  • 400 ml cream


Chop the chocolate finely. Heat the cream in a pot until it’s about to boil.

Pour the cream over the chocolate and mix well until the mixture is smooth and there are no lumps. Leave the mixture to cool in the fridge for a few hours until it hardens enough to roll.

In the meantime toast the hazelnuts in the oven at 160°C for a few minutes. Once they have cooled completely, chop t