put into foil candy cups or wrappers for fun.
- 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)
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.