White chocolate and hazelnut egg truffles

A delicious Easter treat that all the family will love

Good Housekeeping

These blue truffles will delight your guests this Easter period.

Sweet white chocolate ganache is rolled in chopped hazelnuts, delicious mouthfuls to enjoy post Easter lunch.

Find the recipe for the salty chocolate egg truffles here.

Allow at least 4hrs for chilling

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Yields:

Total Time:

4 hrs

Cal/Serv:

Ingredients

1. Step 1
  Finely chop 200g (7oz) white chocolate (in a food processor, if possible) and put into a medium heatproof bowl with 25g (1oz) chopped butter and 50ml (2fl oz) double cream. Place bowl over a pan of gently simmering water and heat until just melted. Take off heat and stir in 25ml (1fl oz) double cream. Chill till firm (at least 4hr).
2. Step 2
  Meanwhile, whiz 50g (2oz) pre-chopped and roasted hazelnuts until fairly fine; empty into a bowl. Scoop out teaspoons of the chocolate mixture and roll into an egg shape. Roll truffles in nuts and chill until ready to serve.

To store

Keep in fridge (for up to a week).