Fondant Chocolate Truffles with Hazelnuts

Name: Fondant Chocolate Truffles with Hazelnuts
Yield: 20
Ingredients: 1/6 of fondant chocolate mass; 20 hazelnuts, peeled and toasted lightly; 150g white chocolate coating; 50g semisweet chocolate or coating for decorating

1
1/6 of fondant chocolate mass
2
20 hazelnuts, peeled and toasted lightly
3
150g white chocolate coating
4
50g semisweet chocolate or coating for decorating

Ingredients

1
1/6 of fondant chocolate mass
2
20 hazelnuts, peeled and toasted lightly
3
150g white chocolate coating
4
50g semisweet chocolate or coating for decorating

Directions

1
Fill small fondant molds with a hazelnut in the same manner indicated in the previous recipe
2
Place truffles on parchment paper or a plate
3
Refrigerate for 30 minutes
4
Melt white chocolate following the basic method
5
Dip truffles into the melted chocolate and place back on the paper or plate
6
Let dry
7
Melt semisweet chocolate or coating and decorate with a confection bag, using a fine tip
8
Let dry
9
Make about 20 truffles.