- 2 cups (200 grams) wafer cookies
- 1 cup (150 grams) peanut, roasted unsalted
- ½ cup (150 grams) Nutella hazelnut chocolate spread
- ¼ cup (50 grams) sugar
- t tbsp (15 grams) butter
- ¼ cup + 1 tbsp (50 ml) sour cream
- 5 oz (150 grams) chocolate (dark or milk)
- 1 ½ tbsp oil
- Line a baking sheet with parchment paper.
- In a food processor or using a knife, chop the peanuts roughly.
- Remove from food processor, add the wafer cookies and pulse it until they are coarsely chopped.
- In a large bowl combine the crushed wafer cookies, Nutella spread and peanuts until and stir to combine. Refrigerate mixture for 15-30 minutes or until firm enough to shape.
- Roll 1 ½ teaspoon of the mixture into a round shaped ball.
- Place balls on prepared baking sheet then chill in the freezer until firm.
- Add the sugar in a heavy-bottomed saucepan. Place the saucepan over a medium heat, and leave it. When it starts to melt all round the edges, give the pan a good shake and leave it until sugar has almost melted.
- Stir vigorously until the sugar crystals have melted and until the caramel has turned golden brown.
- Add the butter, whisk until has melted and remove from heat.
- Slowly add the sour cream and whisk until the caramel is smooth.
- Let cool to room temperature.
- Using a toothpick or fork, dip each truffle into caramel, coat completely and place back on the baking sheet. Place the baking sheet in the refrigerator until the caramel coating has hardened.
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