Chocolate Hazelnut Truffle Dessert Food

JIFANDREG; CHOCOLATE HAZELNUT TRUFFLES

Steps:

• HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
• POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
• SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
• To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30 second interval. Remove from pan immediately to avoid over-browning.

HAZELNUT CHOCOLATE NUTELLA TRUFFLES

Steps:

• Mix cream butter and corn syrup together in a saucepan.
• Place over medium heat and bring to a full boil; turn off heat.
• Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
• Allow to rest for 5 minutes.
• After 5 minutes add in Nutella and whisk slowly to combine.
• Transfer the mixture to a bowl.
• Refrigerate for 45 minutes, stirring every 15 minutes.
• Meanwhile line baking sheets with parchment paper.
• After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
• Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
• While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
• Place chopped hazelnuts in a small bowl.
• Remove the balls from the refrigerator.
• Using one hand, dip the balls into the melted chocolate.
• Roll it around in your hand (allowing the excess to drip back into the bowl).
• Place the truffle into the chopped hazelnuts.
• Using your clean hand cover the truffle with nuts.
• Lift it out and place back on the sheets.
• Repeat with remaining truffles.
• Place back into the refrigerator to set for about 5-8 minutes.

CHOCOLATE HAZELNUT TRUFFLE DESSERT

Steps:

• For truffle dessert, in 2 - quart saucepan combine 1 cup whipping cream, butter and chocolate. Cook over medium heat, stirring occasionally, until chocolate is melted, 5 to 7 minutes. Whisk in 4 egg yolks, one at a time. Continue cooking, stirring constantly, until mixture reaches 160 F and thickens slightly, 3 to 4 minutes.
• Remove from heat; whisk in powdered sugar and rum or orange juice. Stir in hazelnuts.
• Line 8 x 4 inch loaf pan with aluminum foil leaving 1 inch of foil over each edge. Pour chocolate mixture into prepared pan. Freeze 8 hours or overnight.
• FOR CUSTARD: In a 2 quart saucepan cook 1 cup whipping cream over medium heat until it just comes to a boil, 4 to 6 minutes. Remove from heat.
• Meanwhile, in a medium bowl combine granulated sugar and corn starch. Whisk in 3 egg yolks until mixture is light and creamy, 3 to 4 minutes. Gradually whisk hot cream into beaten egg yolks. Return mixture to saucepan; stir in vanilla, cook over medium heat, stirring constantly, until custard reaches 160 degree and is thick enough to coat back of metal spoon, 4 to 5 minutes. (Do not boil because egg yolks will curdle). Refrigerate 8 hours or overnight
• To serve, remove truffle dessert from pan using foil to lift out. Remove foil. Slice truffle dessert with hot knife into 16 slices. Spoon about 1 tablespoon custard onto individual dessert plates; place slice of truffle dessert over custard.

CHOCOLATE HAZELNUT TRUFFLES

Steps:

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

CHOC HAZELNUT TRUFFLES

Steps:

• In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
• Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.