Bonne Maman Hazelnut and Cocoa Spread Truffles

Preparation :

1. In a bain-marie, melt 110g of baking chocolate. At the same time, place the liquid cream in a saucepan over low heat and bring to the boil.
2. Once the mixture has hardened, it is now possible to make the truffles. Allow one teaspoon of mixture per truffle. Make balls with the palms of your hands before placing them on a sheet of parchment paper. If the balls are not perfectly round, simply let them dry for about twenty minutes in the open air so that they are more malleable afterwards.
3. Melt 110 g of Bonne Maman Hazelnut and Cocoa Spread in a bain-marie for the coating. Place the truffle entirely inside before replacing it on the sheet of parchment paper.
4. Make some small decorations with the rest of the chocolate and sprinkle with previously crumbled hazelnuts. Let the coating harden for a few minutes before tasting.

5. Bonne Maman tips For an even more delicious treat, when making the truffles, you can add a crunchy hazelnut to the center. The truffles can be stored for up to a week in an airtight container at room temperature.

Treat yourself to this recipe for delicious Bonne Maman Hazelnut and Cocoa Spread truffles, ideal for Christmas and special occasions.