Dark chocolate truffles with hazelnuts

1 servings

Ingredients

Quantity Ingredient
Hazelnuts
MAKES ABOUT 8 DOZEN 1/2-INCH BALLS

Directions

KEYWORDS: SCANNED, SJK, TRUF

Source: Chocolate Desserts, from the editors of Food & Wine magazine Supplement to Food & Wine magazine, 03/95 Before the truffles can be shaped, the chocolate mixture must have time to set- several hours or preferably overnight- so plan accordingly. 2 cups Dark Chocolate Ganache (p. 14) 2 tablespoons brandy 6 tablespoons ground hazelnuts 1. In a medium mixing bowl, beat the ganache at high speed until it is at least as thick as heavily whipped cream. If this does not happen with the ganache at room temperature, place the bowl in the freezer for a minute and then whip it again. Do not leave the ganache in the freezer too long or it will set. 2. Add the brandy and beat until the mixture is stiff. 3. To shape the mixture, half-fill a pastry bag fitted with a plain ¼-inch tip with ganache, or use a teaspoon. Onto sheets of waxed paper, squeeze out or shape the mixture into mounds that are about ½ to ¾ inch in diameter. When all the mixture has been used, refrigerate the truffles for several hours, preferably overnight, to allow the chocolate to set completely. 4. Place the hazelnuts in a small shallow dish. Pick up one truffle and, using the thumb and forefinger of both hands, push it together to form a ball (do not roll the mixture between your palms or it will soften too much). Roll a truffle around briefly in the hazelnuts until it is well coated. As you complete them, set them aside on a plate and chill until serving time.

Submitted By SALLIE KREBS On 03-01-95

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