Yield
Makes 20 truffles

How to Make It

Step 1

Bring cream to a boil in a medium saucepan over medium-high heat; whisk in bittersweet chocolate, butter, and hazelnut liqueur until well combined. Chill at least 2 hours.

Step 2

Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes or until hazelnuts are toasted. Place warm hazelnuts in a dish towel, and rub vigorously to remove skins.

Step 3

Process toasted hazelnuts in a food processor until ground. Place in a shallow dish.

Step 4

Shape chocolate mixture into 1-inch balls. Melt chopped dark chocolate bar in a small saucepan over low heat. Roll each ball in 1 teaspoon of melted dark chocolate, and immediately roll in toasted, ground hazelnuts.

Step 5

Cover and chill truffles until ready to serve.

Step 6

Note: For testing purposes only, we used Ghirardelli Dark Chocolate for dark chocolate bar.

Step 7

*1/2 cup semisweet morsels may be substituted for dark chocolate bar.

Jeffrey's, Austin, Texas

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