Chocolate and Hazelnut Truffles
75g (1/2 cup) whole hazelnuts
1 x 400g pkt bought chocolate cake, icing removed, crumbled
60ml (1/4 cup) Frangelico liqueur
2 Tbsp sweetened condensed milk
2 Tbsp cocoa powder
1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Cook in oven for 5 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop. Place in a bowl with the cake crumbs, liqueur and condensed milk, and stir until combined.
2. Line a baking tray with non-stick baking paper. Place cocoa on a plate. Use your hands to roll 2 teaspoons full of cake mixture into a ball. Roll in cocoa to coat. Transfer to tray. Repeat with remaining cake mixture and cocoa. Place in the fridge for 10 minutes or until firm