Saturday, September 28, 2013

Chocolate Hazelnut Truffles

This confection is private stock, served only to BFF's or shared with my daughters as we sip pear brandy and talk late into the night. While not quite as good as the Ferrero Rocher chocolates after which they're patterned, I must say, with all due modesty and a drum roll or two, that these are PDG. They are also embarrassingly easy to assemble and for that reason I make them throughout the year. The truffles take about 30 minutes to prepare, but the chocolate mixture used to form them must be chilled before they can be shaped, so, despite ease of preparation, you'll have to build wait time into your game plan. I found the recipe on the Taste of Home website several years ago and I've made no changes to it, save for altering the time the chocolate must be refrigerated. I've found that the overnight chill suggested in the recipe produces an unworkable mass that must sit for an hour before the truffles can be shaped. A three hour chill is all that's really need. I am currently using milk chocolate candy bars to make these, but come the first of the year I want to make these using Nutella. I like the thought of triple hazelnut truffles. I hope you'll give these a try. They really are delicious. Here's the recipe.

Chocolate Hazelnut Truffles...from the kitchen of One Perfect Bite, courtesy of Debra Pedrazzi and Taste of Home magazine


3/4 cup confectioners' sugar

2 tablespoons baking cocoa

4 milk chocolate candy bars (1.55-oz. each)

6 tablespoons butter

1/4 cup heavy whipping cream

24 whole hazelnuts

1 cup very finely chopped hazelnuts, toasted


1) In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the 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 for about 3 hours or overnight.

2) 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 refrigerator. Yield: 2 dozen.

You might also enjoy these recipes:

Easy and Festive Peppermint Bark Candy - Sugar and Spice

Candy Cane Fudge - What's Cookin Chicago?

Dark Chocolate-Covered Peanut Butter Cups - Verses from My Kitchen

Honey Cream Caramels - Eat Good 4 Life

Peanut Butter Fudge - Brown Eyed Baker

Chocolate Covered Toffee - Petit Foodie

Rocky Road Fudge Candy - Baking and Boys

Easy Chocolate Turtles - Culinary Cory

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