For me, the nutty undertones of No. 6 milk chocolate work beautifully with the hazelnuts.

Ruth Hinks, UK World Chocolate Master

1. Bring the cream, glucose and caster sugar to the boil.
2. Place No. 6 milk chocolate (450g) in a plastic bowl, add the cream mixture and leave until chocolate has melted.
3. Blend the mixture with a hand blender until smooth and glossy.
4. Place clingfilm directly on top of the mixture, and set overnight at room temperature.
5. Scoop the mixture into small balls using a chocolate truffle scoop, push a hazelnut into the centre of each and hand-roll into smooth spheres.
6. In a plastic bowl, warm No. 6 milk chocolate (500g) slowly in the microwave, stirring frequently until just melted.
7. Roll the truffle in the melted No. 6 milk chocolate, and coat with the chopped hazelnuts.
8. Allow to set for 15 minutes at room temperature.

   
   Store in an airtight container at room temperature for up to 4 weeks.