Dark Chocolate Hazelnut Truffles

Ingredients
(makes about 40)

• 90g heavy cream
• 30ml hazelnut liqueur
• 250g dark chocolate, finely chopped
• 120g hazelnuts, chopped and roasted
• ½ tsp ground cinnamon
• 30-40g unsweetened cocoa powder
  
  

Method

Heat the cream in a small saucepan add the chocolate and the liqueur. Stir in the nuts and cinnamon. Pour into a bowl. Cover and refrigerate until firm. Spoon mixture into 2cm balls and roll in the palms of your hands. Roll the truffles in the cocoa powder until evenly coated. Store at a cool room temperature for up to 2 weeks in an airtight container.