Dark Chocolate Hazelnut Truffles
Ingredients
1 cup hazelnuts
3-1/2 oz bittersweet chocolate
3-1/2 oz semisweet chocolate
1/2 cup heavy cream
1-1/2 tbsp hazelnut liqueur (I used Frangelico)
1 tbsp prepared coffee
1/2 tsp pure vanilla extract
Directions
- Preheat the oven to 325 degrees F.
- Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. Set aside to cool
- Chop the chocolates finely and place in a bowl (I used chocolate chips so I didn't need to do any chopping)
- Heat the cream until it starts to boil, and immediately pour into the bowl of chocolate
- With a whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.)
- Whisk in the hazelnut liqueur, coffee, and vanilla.
- Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop
- With a small ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet
- Refrigerate for about 30 minutes, until firm enough to roll into rough spheres.
- Roll the chocolate in the chopped hazelnuts and chill again.
This recipe only makes about 18 truffles (at least the size mine were) -- so if you're planning on making these for a large group, double the recipe!
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