Chocolate truffles

1.Preheat oven to 180°C/160°C fan forced. Place hazelnuts in a single layer, on a baking tray. Bake for 5 minutes or until toasted. To remove skins, rub hazelnuts in a clean tea- towel; chop coarsely. Combine chocolate and cream in a large heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Using a metal spoon, stir until lust melted and smooth. Remove from heat. Stir in coffee and hazelnuts. Chill for 6 hours or until firm.

2.Line 2 large baking trays with baking paper. Using 2 teaspoons of truffle mixture at a time, shape 45 balls. Place on prepared trays. Chill for 1 hour.

3.Place white chocolate in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Stir until chocolate is melted and smooth. Spoon white chocolate into a zip-lock bag. Snip off a small corner; drizzle chocolate over truffles. Set.

4.Arrange truffles on a cake stand. Lightly dust with icing sugar. Serve.