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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Source: Barefoot Contessa Ingredients:
2 tablespoons heavy cream |
7 ounces good white chocolate, chopped |
2 tablespoons irish cream (recommended ( baileys) |
1/2 teaspoon good vanilla extract |
1/2 cup chopped hazelnuts |
6 ounces bittersweet chocolate, chopped |
Directions:
1. Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water.
2. Cook until heated through.
3. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted.
4. Whisk in the liqueur and vanilla.
5. Cover and chill for 1 hour or until pliable but firm enough to scoop.
6. Preheat the oven to 350 degrees F.
7. 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.
8. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes.
9. Cool to room temperature.
10. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
11. Drizzle the melted bittersweet chocolate over 10 of the truffles.
12. Roll the remaining truffles in the chopped nuts.
13. Chill until ready to serve.
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