Hazelnut chocolate truffles recipe
Hazelnut Chocolate Truffles recipe
|250 ml||creme fraiche or double cream|
|400 g||milk chocolate, best available quality|
|225 g||milk chocolate, for dipping|
|250 g||hazelnuts, crushed, divided roughly equally|
|3 tbsp||unsalted butter, optional|
A French recipe obtained via an attendee at a cookery course in France. Quantity depends on size.
Break the 400 g of chocolate and place into a bowl.
Heat the cream in a small saucepan until just boiling and then pour onto the chocolate. Stir continuously until the chocolate has melted and the mixture is even. Stir in half the hazelnuts and mix well. Add the butter now, if desired, and stir until melted.
Cool the mixture in the refrigerator until fairly stiff. Whisk to stiffen further.
Shape into balls between the bowls of two spoons and place the truffles onto parchment.
Melt the remaining chocolate in a bowl over simmering water, and dip the truffles one by one into it. Return to the parchment to harden slightly.
Roll the truffles into the other half of the crushed hazelnuts and allow to set.
You may wish to lightly toast the hazelnuts before crushing for a better flavour.
Place into petit-four papers or mini muffin cases and store in an airtight container, chilled, until required. Allow to return to room temperature before serving.
ca. 30 min
ca. 1 hr
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