Chocolate Truffles

Ready with just 3 ingredients, this is the most amazing treat ever!

INGREDIENTS

• Cocoa sponge cake
• 120g of hazelnut cream
• 270g of white chocolate

METHOD

1. Chop the cocoa sponge cake with the fork and transfer it to the bowl. Add the hazelnut cream and mix to combine.

2. Form the balls and arrange them on a plate. Transfer to the freezer for 30 minutes.

3. After 30 minutes remove from the freezer and cover each ball with the melted white chocolate.

4. Arrange balls on a wire rack and decorate them with hazelnut cream.

5. Serve them all together on a serving plate.