Bittersweet Chocolate and Hazelnut Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets. Ingredients:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
1/2 cup plus 2 tablespoons whipping cream |
1 tablespoon brandy |
1/4 teaspoon vanilla extract |
6 tablespoons ground toasted hazelnuts |
1 1/2 cups hazelnuts, toasted, chopped |
Directions:
1. Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.
2. Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.
3. Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)
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