CHOCOLATE HAZELNUT TRUFFLES
I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
CHOCOLATE-HAZELNUT SHORTBREAD SQUARES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h25m
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
- With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
- Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
- Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
- Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
- Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.
CHOCOLATE TRUFFLE SQUARES
Provided by Food Network
Categories dessert
Time 12h20m
Yield 49 truffle squares
Number Of Ingredients 12
Steps:
- Baking pan or roasting pan at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
- Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of the pan with foil. Put a kettle of water on to boil for the bain marie when baking in the oven.
- Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside.
- Combine the cocoa, flour and 2/3 cup sugar in a 1 1/2 quart heavy bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set aside.
- Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and spread evenly. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
- Bake for exactly 20 minutes. The cake will only be about 3/4 inches tall. The surface will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months.
- After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan. Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss. Cut each strip into 7 squares. Transfer each square to a fluted paper candy cup and or arrange on a serving platter. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky. Touch the hot preserves with the bottom of each berry before placing it on the truffle square. Refrigerate until serving.
CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES
Provided by Janet Taylor McCracken
Categories Chocolate Dessert Christmas Kid-Friendly Low Cal Edible Gift Hazelnut Christmas Eve Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 46 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
- Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
- Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
- Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.
CHOCOLATE HAZELNUT TRUFFLES
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
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.
BITTERSWEET CHOCOLATE AND HAZELNUT TRUFFLES
Categories Candy Chocolate Nut Dessert Fall Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 30.Makes about 30
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.)
HAZELNUT PRALINE TRUFFLES
Mmm need I say any more than the title. Your friends will think you bought these--they are so good, and they are easy to make variations with too. (Originally from Truffles, Candies & Confections by Carole Bloom).
Provided by honeydue
Categories Candy
Time 7h
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- PRALINE:.
- Coat a 9-inch round cake pan with the vegetable oil and set aside.
- Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
- Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
- When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
- Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
- Break the praline into pieces and pulverize to a powder in a food processor.
- TRUFFLES:.
- Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
- Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
- Mix in 3/4 of the hazelnut praline mixture and blend well.
- Cover and let cool to room temp and chill for 2-3 hours.
- Line 2 baking sheets with parchment paper.
- Use a piping bag to pipe out 60 1-inch mounds.
- Cover and let chill in freezer for 2 hours.
- Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
- Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
- Line 2 more baking sheets with parchment paper.
- Melt and temper the remaining 1 1/2 pounds chocolate.
- Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
- Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
- ENJOY!
Nutrition Facts : Calories 36.9, Fat 3.2, SaturatedFat 1.5, Cholesterol 8.2, Sodium 2.4, Carbohydrate 2.2, Fiber 0.2, Sugar 1.7, Protein 0.4
More about "chocolate hazelnut truffle squares food"
GUEST POST: CHOCOLATE HAZELNUT TRUFFLE SQUARES
From paleomg.com
CHOCOLATE HAZELNUT CRUNCH TRUFFLES - SALLY'S BAKING …
From sallysbakingaddiction.com
HAZELNUT TOFFEE SQUARES - RECIPE - FINECOOKING
From finecooking.com
CHOCOLATE HAZELNUT TRUFFLES RECIPE | SIDECHEF
From sidechef.com
HAZELNUT CHOCOLATE TRUFFLE SQUARES - BARBARA COUSINS
From barbaracousins.com
Estimated Reading Time 1 min
CHOCOLATE HAZELNUT TRUFFLE SQUARES - TODAY'S PARENT
From todaysparent.com
5/5 (1)Estimated Reading Time 50 secs
CHOCOLATE & HAZELNUT TRUFFLE - CHEF JEAN PIERRE
From chefjeanpierre.com
Servings 12
HAZELNUT TRUFFLE SQUARES - LI-LAC CHOCOLATES
From li-lacchocolates.com
5/5 (35)Availability In stock
CHOCOLATE HAZELNUT TRUFFLES - FOOD TO NOURISH
From foodtonourish.com.au
CHOCOLATE HAZELNUT BLOSSOMS - BUTTERNUT BAKERY
From butternutbakeryblog.com
HAZELNUT CHOCOLATE TRUFFLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5-INGREDIENT DAIRY-FREE KETO CHOCOLATE AND HAZELNUT TRUFFLES
From lowcarbsosimple.com
CHOCOLATE HAZELNUT TRUFFLES | JUSTIN'S® RECIPES
From justins.com
HAZELNUT CHOCOLATE TRUFFLE TORTE | URBAN BAKES
From urbanbakes.com
CHOCOLATE HAZELNUT CREAM FILLED TRUFFLES - LIVING HEALTHY WITH …
From livinghealthywithchocolate.com
CHOCOLATE HAZELNUT TRUFFLES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
CHOCOLATE HAZELNUT TRUFFLES » …
From justgetoffyourbuttandbake.com
SALTED CARAMEL CHOCOLATE HAZELNUT TRUFFLE BARS [VEGAN]
From onegreenplanet.org
CHOCOLATE HAZELNUT TRUFFLES | CANADIAN LIVING
From canadianliving.com
CHOCOLATE HAZELNUT TRUFFLES | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
CHOCOLATE HAZELNUT CRUNCH TRUFFLES | SALLY'S BAKING ADDICTION
From vinuse.com
CHOCOLATE HAZELNUT TRUFFLE - RECIPES | COOKS.COM
From cooks.com
HAZELNUT CHOCOLATE TRUFFLES - EAGLE BRAND
From eaglebrand.ca
CHOCOLATE TRUFFLE HAZELNUT COOKIES - SCIENTIFICALLY SWEET
From scientificallysweet.com
HAZELNUT TRUFFLES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HAZELNUT AND CHOCOLATE TRUFFLES - GIRL AND THE KITCHEN
From girlandthekitchen.com
WARM CHOCOLATE HAZELNUT TRUFFLE TARTS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CHOCOLATE HAZELNUT TRUFFLES - DESSERT RECIPE – PRANA ORGANIC
From pranaorganic.ca
CHOCOLATE HAZELNUT TRUFFLE SQUARES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE HAZELNUT TRUFFLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HAZELNUT IRISH CREAM TRUFFLES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
THE BEST DARK CHOCOLATE HAZELNUT TRUFFLE RECIPE | FOODAL
From foodal.com
DIVINE CHOCOLATE BAR - DARK CHOCOLATE - HAZELNUT TRUFFLE
From amazon.ca
CANDIED HAZELNUT TRUFFLE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
NUTELLA HAZELNUT CHOCOLATE TRUFFLES - SWEETEST MENU
From sweetestmenu.com
EASY CHOCOLATE HAZELNUT TRUFFLES (VEGAN) - THE FOOD KOOKY
From thefoodkooky.com
CHOCOLATE HAZELNUT TRUFFLE SQUARES
From pinterest.com
HAZELNUT CHOCOLATE SQUARES - EAT SOMETHING VEGAN
From eatsomethingvegan.com
EASY CHOCOLATE HAZELNUT TRUFFLES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love