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THE RECIPE PAGE


CONFECTIONERY







HAZELNUT TRUFFLES

125 g (4 oz.) ground hazelnuts
1 cup icing sugar
1 egg-white
1/4 cup cream
375 g (12 oz.) dark chocolate
chocolate sprinkles

Place ground hazelnuts and sifted icing sugar into bowl, add egg-white and cream; mix well.Melt chopped chocolate in top of double saucepan, over simmering water; remove from heat, add to hazelnut mixture, mix well.Spread mixture on to oven tray, refrigerate until mixture is firm.

Take teaspoonfuls of mixture, roll into balls and toss in chocolate sprinkles.



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Comments to: Natalie Armstrong
Last Updated: 19 February 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.
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