Hazelnut truffles

1 servings

Ingredients

Quantity Ingredient
20 Whole hazelnuts with the skin
2 tablespoons Rich cream
1 tablespoon Milk
130 grams Dark chocolate; (compound or
; couverture) (about
; 1/4lb)
½ tablespoon Grand Marnier
½ cup Cocoa

Directions

Preheat oven to 220ºC/450ºF.

Place hazelnuts on an oven tray and roast until the skin cracks and the hazelnuts colour a little but not too much. Place hazelnuts in a tea towel or kitchen paper and rub them against one another to remove most of the skin. Place hazelnuts in a food processor and blend to a powder.

Bring cream and milk to the boil in a saucepan and on a low heat, stir in chocolate until it has all melted. Stir in hazelnut powder and Grand Marnier. Transfer preparation to a bowl and refrigerate for about 30-40 minutes, during which time you need to stir it two or three times with a wooden spoon. It will stiffen like thick icing.

Stir chocolate mixture again before spooning it into the piping bag. Pipe small mounds of chocolate, about the size of a twenty cent piece or shape the mixture with a teaspoon. It is easier to do this on baking paper.

Refrigerate truffles for about 30 minutes.

Place cocoa in a bowl. Using a spatula, lift each truffle and roll in the cocoa. To obtain a round shape, roll the coated truffles rapidly between the hands without pressing too hard. Then roll the truffles again in the cocoa and refrigerate until required.

Converted by MC_Buster.

Per serving: 754 Calories (kcal); 46g Total Fat; (45% calories from fat); 15g Protein; 107g Carbohydrate; 2mg Cholesterol; 30mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 5 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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