Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Makes 36

Chocolate and hazelnut truffles recipe

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Takes 40 minutes, plus chilling

50g butter, plus extra for greasing
Unsweetened cocoa powder, for dusting
150g skinned hazelnuts
90g plain flour
100g golden caster sugar
1/2 tsp salt
500g sweet plain chocolate, such as Bourneville, roughly chopped
2 large eggs
225ml double cream

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1. Preheat the oven to 180°C/fan160°C/gas 4. Grease the base and sides of a 20cm square cake tin with a little butter. Dust all over with cocoa powder, knocking out the excess.
2. Whizz 100g of hazelnuts, the flour, sugar and salt in a food processor until coarsely ground. Roughly chop the rest of the nuts and stir in. Melt the butter in a saucepan over a low heat, then add 150g of chocolate. Let it melt slightly, then whisk until smooth. Remove from the heat, add the eggs, one at a time, whisking well between each addition. Stir in the nut mixture until well combined. Spoon into the tin and spread evenly. Bake for 15-20 minutes. Leave to cool in the tin.
3. To make the ganache (the posh word for the lush chocolate cream), put the rest of the chocolate in a bowl. Bring the cream just to the boil and pour over the chocolate. Stir until melted and thickened. Spoon over the cold hazelnut base and spread out. Tap the tin on the counter surface to smooth evenly. Cover with cling film and refrigerate for 3 hours. Cut into squares with a warmed knife, wiping the knife after each cut.
4. To assemble your gift: put in a box, tied with a ribbon. Keeps in fridge for up to a week.

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| December 11

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