Bittersweet Chocolate And Hazelnut Truffles

Bittersweet Chocolate And Hazelnut Truffles
Bittersweet Chocolate And Hazelnut Truffles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 8

    ounces bittersweet (not unsweetened) or semisweet chocolate chopped

  • 1/2

    cup whipping cream plus

  • 2

    tablespoons whipping cream

  • 1

    tablespoon brandy

  • 1/4

    teaspoon vanilla extract

  • 6

    tablespoons ground toasted hazelnuts

  • 1 1/2

    cups hazelnuts toasted, chopped

Directions

Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes. Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours. Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.) This recipe yields about 30.

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