INGREDIENTS
250g (2 cups) of hazelnuts
200g (1 cup) of sugar
25g (1/4 cup) of cocoa powder
25g (1 1/4 tbsp) of honey
2 egg whites
80g of dark chocolate
70g (1/4 cup) of whipping cream
METHOD
Add the hazelnuts and sugar into the food processor and mix until flour is obtained.
Transfer the mixture to the bowl and add the sifted cocoa powder, and honey, and mix.
Mix the egg whites until stiff and transfer them into the hazelnut mixture bowl. Mix everything with a spatula.
Transfer the mixture into the whipping cream bag and start creating truffles on the pan covered with parchment paper.
Transfer them to the oven and bake at 180°C/360°F for 15 minutes.
Prepare the chocolate ganache by mixing the dark chocolate and whipping cream (hot) and transferring it to the whipping cream bag.
Add the chocolate ganache on one truffle and close with another one. Repeat the process for all truffles.
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