HAZELNUT TRUFFLES
Steps:
- 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. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
- Chop the chocolates finely and place in a bowl.
- Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire 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 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
CHOCOLATE HAZELNUT TRUFFLES
Steps:
- Make hazelnut base:
- Preheat oven to 350°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
- Finely grind nuts in a food processor with flour, sugar, and salt.
- Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
- Make ganache:
- Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
- Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
- Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
- Serve truffles cold or at room temperature.
CHOCOLATE HAZELNUT TRUFFLES
I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.
Nutrition Facts :
BAKED HAZELNUT TRUFFLES
Attractive bite-sized cookies capture the decadent flavor of truffle candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large microwavable bowl, microwave baking chocolate and butter uncovered on Medium (50%) 2 to 3 minutes, stirring once, until softened. Stir in condensed milk, liqueur, flour and hazelnuts. Cover and refrigerate until firm, about 30 minutes.
- Shape dough by tablespoonfuls around each chocolate star. On ungreased cookie sheet, place 1 inch apart.
- Bake 7 to 8 minutes or until dough is shiny and set but still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool about 30 minutes.
- In small microwavable bowl, microwave white vanilla baking chips and oil uncovered on Medium (50%) 1 minute to 1 minute 15 seconds, stirring once, until softened. Stir until smooth. Dip top of each cookie into melted mixture; immediately top each with candy sprinkles while mixture is still soft. Let stand until coating is set.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 6 g, TransFat 0 g
DARK CHOCOLATE-HAZELNUT TRUFFLES
Hazelnuts add an irresistible crunch to creamy chocolate truffles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 36
Number Of Ingredients 6
Steps:
- In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
- Meanwhile, heat oven to 350°F. Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.
- Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 15 mg, Sugar 2 g, TransFat 0 g
HAZELNUT TRUFFLES
Make and share this Hazelnut Truffles recipe from Food.com.
Provided by startnover
Categories Candy
Time 1h5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Melt chocolate chips with milk and nutella.
- Remove from heat and stir in liquuer or vanilla.
- Chill in fridge till firm.
- Shape into 1 inch balls around a whole hazelnut, then roll in chopped hazelnut.
- Dip in melted chocolate if desired and store in an airtight container in a cool place.
- amount will vary depending on size of truffles.
HAZELNUT TRUFFLES
Steps:
- In a saucepan over medium heat, bring the cream, agave nectar, and butter to a boil. Remove from the heat and stir in the chocolate. Whisk until all the chocolate is melted and the mixture is smooth. Stir in the vanilla extract, hazelnut extract, and dry milk. Whisk until smooth. Freeze the mixture for about 20 minutes, or refrigerate for 2 hours, or until firm.
- To form a truffle, take a heaping tablespoon of the mixture and roll it into a ball with the palms of your hands. Repeat until all the mixture is used. Roll the truffles in the hazelnuts to coat. Refrigerate to keep firm. Remove the truffles 10 to 15 minutes prior to serving for best taste and texture.
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