White truffles

Ingredients:

• 2 tbsp. heavy cream
• 200 g of high-quality white chocolate, chopped
• 2 tbsp Irish cream liqueur (recommended: Baileys)
• 0.5 tsp vanilla extract
• 0.5 cup chopped hazelnuts
• 170 g bittersweet or dark chocolate, chopped

Preparation:

1. Pour the cream into a heatproof bowl and place it over a pan of simmering water. Heat in a double boiler. Whisking constantly, gradually add the white chocolate to the hot cream until completely melted. Stir in the liqueur and vanilla. Cover and let simmer for 1 hour or until the ganache has set.
2. Preheat oven to 175°C.
3. Using two teaspoons or a 3-cm-wide ice cream scoop, scoop out the chocolate mixture and transfer it to a parchment-lined baking sheet. Refrigerate for about 15 minutes until the chocolates harden and can be rolled into balls. Spread the chopped hazelnuts on the baking sheet and bake in the oven for 8 minutes. Let cool to room temperature.
4. Melt the bittersweet chocolate in a heatproof bowl set over a pan of simmering water. Drizzle 10 truffles with the melted dark chocolate. Roll the remaining truffles in chopped nuts. Refrigerate until ready to serve.