Chocolate Hazelnut Truffles
Toasted nuts enrobed in chocolate and, if you like, dusted with gold sprinkles, make for perfect finishing bites. As well, you might like to serve strawberries and softly whipped cream for dipping to complete the course.
Servings: 18
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 60 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| folate | 1 % |
-
9 hazelnuts
3 oz (90 g) bittersweet or semisweet chocolate, chopped
3 tbsp (50 mL) whipping cream
1 tbsp (15 mL) hazelnut liqueur
Coating:
3 oz (90 g) bittersweet or semisweet chocolate, chopped
Preparation:
On baking sheet, bake nuts in 350°F (180°C) oven for about 4 minutes or until darkened and fragrant. Transfer to clean tea towel; rub off as much of the skins as possible. Let cool; cut in half.
Place chocolate in bowl; set aside. In small saucepan, heat cream with liqueur until melted and bubbles form around edge; pour into chocolate, whisking until smooth. Cover and refrigerate for 2 hours or until thickened.
Drop by rounded teaspoonfuls (5 mL) onto waxed paper-lined tray; press hazelnut half into each mound. Gently roll each between fingertips to round off. Freeze for about 1 hour or until hard and almost frozen.
Coating: In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring often. Let cool slightly. Using 2 forks, dip each ball into chocolate, letting excess drip off; rewarm chocolate if necessary. Refrigerate on waxed paper-lined baking sheet until hardened. (Can be refrigerated in airtight container for up to 1 week or frozen for up to 3 months.)
Source
© CanadianLiving.com
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