Chocolate Frangelico Truffles

By Tamipri

Ingredients

• Homemade truffles are easy to make and can be prepared up to two weeks in advance. Keep the truffles in the freezer until just before serving. For a fuller, dark chocolate taste, use bittersweet choco
• 8 oz. semisweet chocolate
• 1/2 c. heavy cream
• 2-3 tsp. Frangelico liqueur
• 1/2 c. unsweetened cocoa powder
• 1/2 c. finely ground hazelnuts

Preparation

Step 1

Cut the chocolate into 1" pieces. Place in the top pan of a double broiler set over (but not touching) gently simmering water. Stir as the chocolate metls. When it is melted, stir in the cream, mixing well. Remove the top pan from the heat and let the chocolate cool until nearly firm, 2-3 hours. Stir the Frangelico into the cooled chocolate. Line a tray or baking sheet with parchment paper or foil. Using a melon baller, scoop out rounds of chocolate, arranging them on the tray. When all the chocolate has been used, cover the chocolate balls with foil and place the tray in the freezer for at least 30 minutes or for up to two weeks.

A day or so before serving, remove the truffles from the freezer. Place the cocoa powder in a small shallow bowl and the ground nuts in a second bowl. Roll the frozen balls first in the cocoa and then in the hazelnuts, coatin them evenly each time and handling them as little as possible. As each ball is coated, return it to the tray. The return the tray to the freezer. About 15 minutes before serving, remove the tray from the freezer and arrange the truffles on a serving platter or tray.