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Fragola Chic & Cheap: truffle duo with toasted hazelnuts and unsweetened cocoa with Morsi di Luce

The Fragola’s recipes Chic & Cheap, today: truffle duo with toasted hazelnuts and unsweetened cocoa!

Ingredients to serve 2:

 

Ganache

225 grams good quality dark chocolate

12 cl fresh cream

 

Decoration

Handful of ground toasted hazelnuts

Unsweetened cocoa

 

Costs in detail:

225 grams good quality dark chocolate: 3 100 gram bars

€ 4.47

12 cl di fresh liquid cream: 250ml container

€ 1.23

Unsweetened cocoa: 75g box

€ 0.99

Ground toasted hazelnuts: 25g pack

€ 0.99

TOTAL

€ 7.68

Bring the cream to the boil and pour over the chocolate which has been grated or chopped into small pieces. Mix gently with a spoon and leave to cool.

Shell the hazelnuts, chop roughly in a mixer and toast over a high heat in a small non-stick frying pan.

When the mixture has hardened, form small balls with your hands. Take two plates: put two spoons of unsweetened cocoa on one and the toasted hazelnuts on the other. Roll the truffles in the cocoa and nuts and serve on a plate decorated with a sprinkle of hazelnuts.

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