White chocolates with hazelnut truffel
I love the extra long weekend we always have at Easter time. It’s a welcome breather after a dark and long winter and a nice little kick-off to spring, warmer weather, evenings getting lighter and the sweet smell of blooming spring time.
After a particularly busy winter, both socially and work wise, it was a nice and relaxed Easter weekend this year. A small dinner party with friends and an Easter lunch with family was all we had planned over the 5-day weekend. The rest of the time, we just spent together at home, and I loved every minute of it.
I made these homemade chocolates as a hostess gift for Sillas’ aunt and uncle when we went for Easter lunch on Sunday.
200 g white chocolate
200 g dark chocolate
50 g of hazelnuts
1 can of condensed milk
Also- chocolate molds, either plastic or silicone. I used silicone molds.
Start by toasting the hazelnuts and removing the shells. Finley chop.
Pour condensed milk in a saucepan and break the dark chocolate into small pieces and add to the condensed milk along with the chopped hazelnuts. Heat through, stirring over medium heat for approx. 10-12 minutes, until the bottom of the pan can be seen when you stir. Pour into a small pan and set aside to cool. Let it rest in the refrigerator for at least an hour.
Temper (here’s a guide) the white chocolate and brush molds, making sure you cover the edges, so there are no holes where the filling could spill out. Keep about ¼ of the chocolate for the ‘lids’ later. Place in the freezer or fridge for 15 minutes or up to an hour, however much time you have.
Now take the hazelnut truffle mixture out of the fridge. Fill the molds with the truffle mixture using two teaspoons. Leave a bit of room at the top for the chocolate lid.
Now fill up the molds with the left over white chocolate and place the molds in the fridge until it has hardened.
Store in an air-tight container in the fridge.
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