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Dark Chocolate-Hazelnut Truffles
Dark Chocolate-Hazelnut Truffles
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Prep Time:
30 minutes
Total Time:
2 hours 40 minutes
Crunchy hazelnuts elevate decadent chocolate truffles.
Ingredients:
  • 4 oz bittersweet baking chocolate, chopped
  • 4 oz semisweet baking chocolate, chopped
  • 1/4 cup whipping cream
  • 5 tablespoons cold butter, cut into pieces
  • 2 tablespoons hazelnut liqueur
  • 4 oz (about 1 cup) hazelnuts (filberts)
Instructions:
  • In a 1-quart heavy saucepan, gently melt both chocolates with whipping cream over low heat, stirring constantly until smooth. Remove from heat and gradually stir in butter followed by the liqueur. Cover the chocolate with plastic wrap and refrigerate for about 2 hours until it sets. Stir once during chilling until firm enough to maintain its shape.
  • Preheat oven to 350°F. Spread hazelnuts in a shallow pan. Bake for 6 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and rub with a towel to remove skins. Let cool for 10 minutes, then transfer to a food processor. Pulse for 20 to 30 seconds until finely ground. Transfer ground hazelnuts to a sheet of waxed paper.
  • Take spoonfuls of chocolate mixture and place them on top of the nuts. Gently roll to cover and form into 1-inch balls (truffles should have a rustic appearance). Place on a plate and cover loosely before refrigerating. Allow them to sit at room temperature for 15 minutes before serving.

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