HAZELNUT TRUFFLES
By ynasira
0 Picture
Ingredients
- 1 pound semisweet chocolate, coarsely chopped
- 1 1/2 cups whipping cream
- 1/4 cup sugar
- 3 tablespoons butter
- 1 1/4 cups finely chopped toasted hazelnuts
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Place the chocolate in a medium bowl; set aside.
Step 2
In a heavy small saucepan, combine whipping cream, sugar, and butter.
Step 3
Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate.
Step 4
Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally.
Step 5
Cover; chill in the refrigerator for 8 to 24 hours or until firm.
Step 6
Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.
Step 7
Roll balls, one at a time, in finely chopped hazelnuts. Chill until firm, about 30 minutes.
Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.
tip
Like these recipes? Then you'll love
-
S'mores Bars
3/5
(47 Votes)
-
Mums chocolate cake
3.3/5
(145 Votes)
-
Nannies peanut butter cake
3.3/5
(148 Votes)
-
Sweet and Salty
3.4/5
(53 Votes)
-
Tiramisu of tomato, goats cheese,...
3/5
(150 Votes)
-
Chicken with hazelnut
3.2/5
(132 Votes)
-
Poached oysters with truffle butter
3.4/5
(153 Votes)
-
Chocolate Truffle Cake
2.9/5
(28 Votes)
Leave a comment about this recipe