Truffles with nut filling
8 servings
20 minutes
Nut-filled truffles are an exquisite dessert that reveals the rich flavor traditions of Yugoslav cuisine. Its history dates back centuries when confectioners sought to combine the velvety texture of chocolate with rich nutty tones. Butter adds tenderness, honey brings natural sweetness, and almonds and hazelnuts provide a crunchy texture and depth of flavor. Coated in cocoa, these truffles become the perfect blend of bitter, sweet, and nutty aftertaste. They pair wonderfully with a strong cup of coffee or serve as an elegant gift. This dessert is not just a treat but a true work of art created for discerning gourmets.
1
Put softened butter in a bowl, add crushed almonds, hazelnuts, and honey. Whip.
- Butter: 170 g
- Almond: 80 g
- Hazelnut: 80 g
- Honey: 40 g
2
Melt 200 grams of chocolate in a water bath, cool it down, and add it to the cream-nut mixture. Whip again.
- Dark chocolate: 300 g
- Butter: 170 g
- Almond: 80 g
- Hazelnut: 80 g
- Honey: 40 g
3
Fill a pastry bag with the mixture and pipe small balls onto a baking paper-lined tray. Refrigerate for 20 minutes.
- Dark chocolate: 300 g
- Butter: 170 g
- Almond: 80 g
- Hazelnut: 80 g
- Honey: 40 g
4
For coating, melt the remaining chocolate in a water bath, cool it down, dip the truffles. Roll in cocoa and place in the refrigerator.
- Dark chocolate: 300 g
- Cocoa: 80 g