Hazelnut Truffles

Take the butter out of the fridge in time so it can be worked in without lumps.

If the mixture seems very soft, do not adjust it yet; assess it after cooling.

In summer, chill the mixture 10–15 minutes longer so the balls can be shaped cleanly.

Lightly dampened hands prevent the mixture from sticking as much.

Put the sprinkles in a small bowl and roll the balls in it to keep the coating even.

In a tin with baking paper between the layers the truffles keep their shape nicely; stored cool they keep for about 2 weeks.