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Mocha-Hazelnut Truffles

Source of Recipe

From "Brittles, Barks, and BonBons" by Charity Ferreira


Recipe Introduction

"Espresso and Frangelico flavor these creamy white chocolate truffles. I like them with an afternoon cappuccino (although sometimes I skip the cappuccino). To skin the hazelnuts, bake them in a 350
°F oven until golden brown under their papery skins, 10 to 12 minutes. Let the nuts cool and then rub them vigorously in a clean kitchen towel to remove the loose skins."

List of Ingredients

• 12 ounces white chocolate, finely chopped
• 1 tsp instant espresso powder
• â…“ cup whipping cream
• 1½ cups hazelnuts (about 6 ounces), toasted, skinned, and finely chopped or ground
• 1 Tbsp Frangelico (hazelnut liqueur)
• Powdered sugar, for dusting hands
• Fluted 1-inch paper candy cups (optional)


Recipe

Place the chocolate in a large bowl. In a small saucepan over medium heat, dissolve the espresso powder in the cream and bring to a boil. Pour the cream mixture over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth. Stir in ½ cup of the hazelnuts and the Frangelico. Cover with plastic wrap and refrigerate until firm enough to scoop, about 3 hours.

Line a baking sheet with waxed paper. Scoop out tablespoon-size portions of the chocolate mixture; place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for about 30 minutes to soften.

Place the remaining 1 cup of hazelnuts on a plate. Dust your hands lightly with powdered sugar. Shape each scoop into a ball, then roll it in the nuts to coat. Place each truffle in a paper candy cup, if desired. Refrigerate the truffles between sheets of waxed paper in an airtight container for up to one week.

Makes 36 (¾-inch) truffles.