| Servings | serves |
Ingredients
- 2 cups Hazelnuts Roasted
- 4 cups Caster Sugar
- 1 tablespoon Apricot Jam
- 2 tablespoons Cream
- 2 cups Caster Sugar
- 2 cups Water
Ingredients
| |
Instructions
- Place hazelnuts and 2 cups of the sugar in a food processor. Process until finely ground. Transfer to a medium bowl. Add apricot jam and cream, mix until well combined.
- Roll one tablespoon of hazelnut mixture into balls. Place on a tray. Cover, refrigerate until set.
- Place remaining sugar in a small saucepan. Place pan over a low heat, do not stir until sugar starts to melt then stir continuously until it turns a dark golden brown (sugar may look lumpy but will become smooth and clear when it cooks for longer). Remove from heat.
- Place a toothpick in each hazelnut ball. Tilt pan and carefully dip each ball in caramel to coat evenly. Place on a tray lined with baking paper. Leave at room temperature to set.
- Truffles can be made up to several hours ahead of serving. Serve at room temperature.
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