Ingredients 300g good quality milk chocolate (you can use dark as well), roughly chopped
250ml thickened cream
50g of unsalted butter
100g of blanched, whole hazelnuts
Sunflower oil (for shaping)
Place the chopped chocolate in a large heatproof mixing bowl.
Combine the cream and butter in a saucepan over a moderate heat until simmering.
Once the butter had fully melted and the mixture is simmering, remove from heat and pour over the chocolate.
Whisk quickly until you have a smooth mixture.
Cover the bowl and chill for 4 hours.
Meanwhile, pulse the hazelnuts in a food processor until finely crushed and move to a shallow bowl.
To make the truffles, use a melon baller or ice cream scoop to take out scoops of the chocolate mixture. Using lightly oiled hands, roll the mixture into balls and then roll in the crushed hazelnuts until evenly coated. Place on a tray or in to mini cupcake cases.
Skew them carefully with the lollipop stick and place in the fridge/freezer until ready to serve.