Ingredients
HAZELNUT CREAM
120 gr
COCOA SPONGE CAKE
to taste
FOR THE COVERING
MELTED WHITE CHOCOLATE
270 gr
HAZELNUT CREAM
to taste
How to prepare chocolate truffles
Break and crumble the sponge cake with a fork. Transfer it to a bowl.

Add the hazelnut cream and mix to combine the ingredients well.

Make balls and place them on a plate. Let them rest in the freezer for 30 minutes to solidify.

Melt the white chocolate. Dip the balls in the chocolate and place them on a rack.

Decorate them by pouring the hazelnut cream into wavy lines.