200g (or 7 oz) good quality white chocolate, chopped
3 tbsp whipping cream
50g hazelnuts, blanched
Instructions
First, preheat your oven to 180°C or 350°F (standard oven setting). Proceed with the white chocolate filling. In a small saucepan, gently heat the cream over low heat until scalding. Add the chopped chocolate and stir until the chocolate has completely melted. Take the pan off the heat every now and then, to make sure the chocolate doesn't caramelize (although that would probably be delicious too).
Pour the chocolate ganache (you just made it) onto a plate and place in the fridge to cool for about 30 minutes to 1 hour. In the meantime, toast the hazelnuts. Scatter the nuts onto a cookie sheet and toast in the oven for about 15 minutes, or until golden and fragrant. Take the sheet out of the oven and leave the nuts to cool until they're only slightly warm. Using the back of a fork, crush the warm nuts (two or three at a time) onto a chopping board or chop them with a knife. I prefer the fork method, as the nuts won't scatter everywhere and it enables me to make sure the resulting pieces are more or less of the same size.
Once the ganache has set, divide it into 12 equal chunks. Roll the chunks in your hands into neat little balls. This goes best when you have clean hands, so give them a wash every now and then as you roll. Roll the ganache balls in the hazelnut pieces. Place the finished truffles on a plate and leave to cool in the fridge for about an hour.
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/11/19/white-chocolate-truffles/