- 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
Level of difficulty Average
Cost Average budget
Place the chocolate in a medium bowl; set aside.
In a heavy small saucepan, combine whipping cream, sugar, and butter.
Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate.
Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally.
Cover; chill in the refrigerator for 8 to 24 hours or until firm.
Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.
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.