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Hazelnut Truffles
Chill: 8 hrs 30 mins
Stand: 30 mins
Ingredients
- 1 pound semisweet chocolate, coarsely chopped
- 1 1/2 cups whipping cream
- 1/4 cup sugar
- 3 tablespoons butter
- 1 tablespoon hazelnut-flavored liqueur
- 1 tablespoon almond-flavored liqueur
- 1 1/4 cups finely chopped toasted hazelnuts (filberts)*
Directions
1. Place the chocolate in a medium bowl; set aside. In a heavy small saucepan, combine whipping cream, sugar, and butter. Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate. Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally. Stir in hazelnut-flavored and almond-flavored liqueur.
2. Cover; chill in the refrigerator for 8 to 24 hours or until firm. Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.
3. Roll balls, one at a time, in finely chopped hazelnuts. Chill until firm, about 30 minutes. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.
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Tip:
*For toasted, skinned hazelnuts:
Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until lightly toasted. Remove from oven. Let nuts cool 5 minutes. Rub hazelnuts in a kitchen towel until skins loosen and fall away. Place hazelnuts in a food processor bowl or blender container. Cover and process or blend until very finely ground but still dry (not oily).
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Tip:
Rolling Truffles:
Try using a melon baller to scoop the truffles. Rolling the truffles to shape with your hands will be easier if you wear plastic gloves.
