I had a bunch of ganache left over after making the Chocolate Cream Biscuits, so I figured it was time to make truffles. The ganache is lovely, but the hazelnut flavour didn't come through as much as I would've hoped. Ideally the hazelnuts on the outside would've been chopped, rather than ground, but I overshot the mark a bit and ended up with more of a hazelnut meal.

Hazelnut Truffles

Ingredients

• 1/2 c. chopped hazelnuts
• 24 whole hazelnuts
• 1/4 c. ground hazelnuts
• 2 Tbsp. Frangelico
• 1/2 tsp. vanilla extract
• 1/2 recipe chocolate ganache

Directions

• Toast the hazelnuts.
• Mix the ground hazelnuts, Frangelico, and vanilla into the ganache.
• Scoop up a whole toasted hazelnut and a scant tablespoon of ganache and roll into a ball, aiming to get the hazelnut completely encased in ganache.
• Roll in chopped hazelnuts.
• Repeat with remaining ganache and hazelnuts.
• Chill for at least and hour before serving.