PLACE the cake and spread in a food processor and pulse until combined. Shape into 36 balls and chill until firm
PLACE the chocolate and oil in a microwave proof container and microwave on 50% power for 40-50 seconds. Shake the chocolate. Microwave on 50% power for a further 20-30 seconds and stir until melted and smooth
SKEWER a truffle and dip in melted chocolate. Top with a piece of hazelnut. Repeat with all truffles. Allow to set at room temperature then refrigerate until firm. Store in an airtight container, refrigerated, until required
Tips & Hints
If the chocolate becomes too thick for dipping, warm with a couple of short bursts of heat from a hair dryer, then stir very well. This mild heat helps to soften the chocolate without overheating and helps to maintain the temper of the chocolate and allow it to set at room temperature.
