Chocolate-Orange Truffles Recipe

• Remove crusts from bread and tear into pieces. In food processor, pulse bread until coarse bread crumbs form; add ground almonds and pulse until combined.
• Add hazelnut spread to food processor; pulse until mixture forms a ball and holds together.
• Roll mixture into 24 1-inch (2.5 cm) balls and refrigerate on waxed paper–lined tray for about 30 minutes or until chilled.
• Meanwhile, in heatproof bowl set over hot, not boiling water, melt chocolate; stir in orange zest. Place hazelnuts in shallow dish.
• Using two forks, dip truffle centres, one at a time, in melted chocolate, shaking off excess. Immediately roll each one in hazelnuts. Place truffles on waxed paper–lined baking sheet and refrigerate for about 30 minutes or until firm.

Tip: Replace toasted hazelnuts with toasted coconut or cocoa powder if desired.

Tip: Use navel orange zest when blood oranges are not available.