Sunny Priyan
200g dark chocolate, 100ml heavy cream, 1/2 tsp vanilla extract, 1/2 cup finely chopped roasted hazelnuts, Cocoa powder or melted chocolate.
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Warm the heavy cream in a saucepan until it just begins to simmer.
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Pour the hot cream over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
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Stir in vanilla extract and half the chopped hazelnuts. Chill the mixture in the fridge for 1-2 hours until firm.
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Scoop small amounts of the mixture and roll into balls using your hands. Lightly dust your hands with cocoa to avoid sticking.
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Coat each truffle in cocoa, melted chocolate, or chopped hazelnuts. Chill briefly, then enjoy.
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