50 skinless hazelnuts
3 cups Cocoa Pops or other cocoa puffed rice cereal
1 ½ x 375 g packets dark baking melts (3 ¼ cups)
200 g block dark cooking chocolate, finely chopped
200 g block milk cooking chocolate, finely chopped
¾ cup pure cream
- To make truffle mixture, place dark and milk chocolate into a large heatproof bowl. Bring cream to boil in a small saucepan. Pour over chocolate. Stir until smooth. Refrigerate until firm.
- Shape 2 teaspoons of truffle mixture around each hazelnut. Roll into a ball. Roll truffles in Cocoa Pops to coat. Place on a tray lined with baking paper. Refrigerate until firm.
- Place melts in a large heatproof bowl sitting over a large saucepan of simmering water. Stir until smooth. Dip truffles, one at a time, into chocolate to coat. Return to same tray. Refrigerate until set.