Ferrero Rocher Truffles - cooking recipe

Ingredients

3 tablespoons chocolate hazelnut spread
10 g Copha
1 1/4 cups rice bubbles
1 cup icing sugar
3 tablespoons crunchy peanut butter
150 g chocolate
60 g butter
30 g Copha, extra

Preparation

Mix together rice bubbles and icing sugar.
Melt copha, butter, hazelnut spread and peanut butter until melted and combined.
Pour melted mixture into dry ingredients. Mix well.
Roll teaspoons full of mixture into balls. Place on tray and refrigerate until set.
Melt chocolate and extra copha and coat truffles. Set on tray in fridge.
Store in airtight container in fridge.
Can decorate with white chocolate.