CRISPY CHOCOLATE TRUFFLES

Crispy Chocolate Truffles image

Provided by Vallery Lomas

Categories dessert

Time 1h35m

Yield 20 small truffles

Number Of Ingredients 7

1/2 cup heavy cream
1 vanilla bean
4 1/2 ounces dark chocolate (70-percent cacao)
2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
2 cups puffed rice cereal, such as Rice Krispies
1/2 cup finely chopped hazelnuts
1 teaspoon finely grated orange zest

Steps:

Add the heavy cream to a small saucepan. Use a paring knife to split the vanilla bean lengthwise. Scrape the vanilla beans seeds from the pod and add to the cream along with the empty pod. Heat over low until just starting to simmer.
Meanwhile, use a serrated knife to finely chop the chocolate and put in a heatproof bowl.
Remove the vanilla pod, squeezing it to release any cream. Discard or reserve for another use.
Pour 1/3 cup of the hot vanilla cream over the chocolate (measure, as some cream will have evaporated) and use a rubber spatula to stir in small, circular motions until combined. Add the butter and continue to make circular motions until the mixture is completely melted and combined with no bits or streaks of butter. Stir in 1 cup of the puffed cereal, the hazelnuts and orange zest. Cover the bowl with plastic wrap and refrigerate the ganache for 1 hour to firm up.
Put the remaining 1 cup cereal in a resealable plastic bag and crush with a rolling pin or the back of a pot. Transfer to a shallow bowl.
Line a sheet pan with parchment. Use a tablespoon to scoop the ganache and roll it into a ball with both hands. Dip the ball in the crushed cereal to coat. Transfer the truffle to the prepared pan. Repeat with the remaining ganache and cereal. Put the truffles in mini muffin liners, if you like.
Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 4 days.