Ingredients
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Cocoa sponge cake (crumbled)
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Hazelnut cream – 120g
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White chocolate – 270g
How to Make No-Bake Chocolate Truffles
Step 1
Start by crumbling the cocoa sponge cake into a mixing bowl using a fork until it forms fine, uniform crumbs.
Step 2
Add the hazelnut cream and stir until the mixture is smooth and sticky.
Step 3
With clean hands, scoop and roll the mixture into small balls, roughly the size of a walnut. Place each ball on a plate or lined tray and transfer them to the freezer for 30 minutes to firm up.
Meanwhile, melt the white chocolate in a double boiler or microwave-safe bowl in 30-second intervals, stirring in between, until smooth and glossy.
Step 4
Remove the chilled truffles from the freezer and dip each one into the melted white chocolate, coating it evenly. Use a fork to lift and let the excess chocolate drip off, then place the coated truffles on a wire rack to set.
While the chocolate is still wet, drizzle a little hazelnut cream over each truffle for decoration.
Step 5
Once the coating is firm, transfer the truffles to a serving plate and enjoy!
