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White chocolate espresso truffles

Mike Robinson from Good Food Live
Mike Robinson's white chocolate truffles, with hazelnuts and a hint of coffee, are a luxurious treat to indulge a sweet tooth

White chocolate espresso truffles

Method

1. Scrape the vanilla pod into the saucepan and add the cream and simmer to almost boiling point.

2. Add the hot vanilla cream into the melted white chocolate, mixing well.

2. Mix in the nuts and set aside to cool and harden.

3. When nearly firm, roll into balls and roll in coffee. Harden in the refrigerator for 30 minutes.

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Serves: makes approx 18 truffles

Prep: 20 min, plus chilling

Ingredients
75ml double cream, heated to almost boiling point
1 vanilla pod, scraped out into the cream
100g white chocolate, melted in a bowl above a pan of simmering water
50g Hazelnuts, finely crushed
1 tbsp espresso coffee, cooled