Chocolate Hazelnut Truffle Dessert Food

CHOCOLATE HAZELNUT TRUFFLES

Chocolate Hazelnut Truffles image

Delectable rich chocolaty truffles with a smooth centre and crunchy coating. Look great, taste amazing!

Provided by Brittney_B

Categories Candy

Time 1h20m

Yield 45 truffles

Number Of Ingredients 4

Ingredients

200 g milk chocolate
2 tablespoons chocolate hazelnut spread (I used nutella)
1/4 cup thickened cream
3/4 cup slivered almonds, roughly chopped

Steps:

Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.
Stir in the spread until well combined.
Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.
Refrigerate for 45 minutes or until firm and set.

HAZELNUT TRUFFLES

Hazelnut Truffles image

Provided by Ina Garten

Categories dessert

Time 9h55m

Yield 20 truffles

Number Of Ingredients 7

Ingredients

1 cup hazelnuts
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract

Steps:

Preheat the oven to 325 degrees F.
Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
Chop the chocolates finely and place in a bowl.
Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
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. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

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