Hazelnut Chocolate Truffle Figs

Preheat the oven to 180°C. Roast the hazelnuts until golden. Once cool, tip them onto a clean tea towel and rub off the skins. Reserve 50 whole ones and finely chop the remainder. Snip a cross in the top of each fig with a pair of scissors and gently open them out – like a flower. Combine the chocolate, condensed milk, vanilla and brandy in a bowl and place over a pan of simmering water. Stir occasionally until melted then remove from the heat. Add the hazelnuts and allow to cool a little.

Place the chocolate mixture in a piping bag with a wide plain nozzle and gently fill each fig. Re-shape the sides of the figs if necessary and place a whole hazelnut on top. Place on baking paper in an airtight container and store in the fridge for 3-4 weeks. Makes 50