***Hazelnut Truffles***

put into foil candy cups or wrappers for fun.

***Hazelnut Truffles***
***Hazelnut Truffles***

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces quality chocolate

  • 1/2

    cup heavy cream

  • 1 1/2

    TBS hazelnut liqueur or 1 tsp hazelnut extract

  • 15- 20

    whole hazelnuts (shells removed)

  • 1 1/2

    cups (about 7 ounces) chopped hazelnuts

  • (Use blender to turn nuts into a powder)

Directions

Chop the chocolate into fine pieces with a large chef’s knife. Place the chocolate in a large bowl. Heat the heavy cream in a small saucepan over medium-high heat until steaming but not boiling. Pour the hot cream over the chocolate. Let stand for 2 minutes and then slowly stir the mixture with a whisk. When the chocolate begins to incorporate, whisk a bit faster; mix until smooth and combined. Add the hazelnut liqueur and stir until incorporated. Transfer the ganache to the refrigerator and let it stand until the ganache is set, about 1 hour. Use a tablespoon to scoop the ganache from the bowl and quickly roll between your palms with a whole nut inside it. Drop the rolled ganache into the powdered hazelnuts and turn to coat. Place the truffle in a mini cupcake liner or candy cup. Repeat process with remaining ganache. Place truffles in an airtight container and store them in the refrigerator. You may also stack them in a festive holiday tin with a tightly fitting lid.

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