Mixed Chocolate Truffles

Serves: Makes Eight-Nine Balls | Prep: 5 min, plus 2hr | Cook: 5 min

Ingredients:

Dark Chocolate Hazel Nut Truffles:
7 oz dark chocolate, roughly chopped
2 Tbsp heavy/double cream
2 Tbsp hazlenut liqueur
1/2 tsp vanilla extract
1/2 cup toasted hazel nuts, finely chopped

Milk Chocolate Orange Truffles:
7 oz milk chocolate, roughly chopped
2 Tbsp heavy/double cream
2 Tbsp orange liqueur
1/2 tsp vanilla extract
1/2 cup chocolate sprinkles

White Chocolate Coconut Truffles:
7 oz white chocolate, roughly chopped
2 Tbsp heavy/double cream
2 Tbsp coconut rum
1/2 tsp vanilla extract
1/2 cup desiccated coconut

Directions:
Line two baking tray with baking paper.

Put hazlenuts, sprinkles and coconut onto three large plates.

In a double burner (a glass bowl that sits sturdy onto a saucepan, making sure the bottom of the bowl does not touch the water) over medium low heat add the chocolate and cream, stir until melted. Remove from heat add hazelnut liqueur to dark chocolate, Orange liqueur to milk chocolate and coconut rum to white chocolate. Add vanilla, stir until all is combined and smooth. Wrap bowl with plastic wrap and place in the refrigerator for 2 hours.

With a small ice cream scoop, scoop the chocolate into your hands and roll into a ball, coat ball with either hazelnuts, sprinkles or coconut. Place balls onto the prepared baking tray and chill until ready to serve.

Store in an airtight container in the refrigerator for 2 weeks.

More Delicious Recipes:
Coconut Cupcakes with Coconut Frosting
Dark Chocolate Cookies
Chocolate Covered Strawberries
Ultimate Chocolate Brownies
Baked Chocolate Glazed Doughnuts