Chocolate Truffles
Source of Recipe
Good Housekeeping Holiday Best 1998
List of Ingredients
8 ounces bittersweet chocolate, see note
1/2 cup heavy whipping cream
3 tablespoons unsalted butter, softened and cut up
1/3 cup toasted hazelnuts, finely chopped
3 tablespoons unsweetened cocoaRecipe
In a food processor with knife blade attached, blend chocolate until finely ground.
In a 1-quart saucepan, heat heavy cream over med-high heat until boiling. Add
cream to chocolate in food processor and blend until smooth. Add butter and
blend well.
Line 9-x-5" metal loaf pan with plastic wrap. Pour chocolate mixture into
pan; spread evenly. Refrigerate until cool and firm enough to handle, about 3
hours.
Remove chocolate mixture from pan by lifting edges of plastic wrap and
inverting chocolate block onto cutting board; discard plastic wrap. Cut
chocolate mixture into 32 pieces. (to cut chocolate mixture quickly, dip
knife in hot water and wipe dry).
Quickly roll each piece into a ball. Roll half of balls in chopped hazelnuts
and roll other half in cocoa. Refrigerate truffles in airtight containers for
up to a week or freeze for up to a month. Remove from freezer 5 minutes
before serving.
Notes:
** for bittersweet choc, you can substitute 6 (1 oz) squares of semisweet choc and 2 (1 oz) squares of unsweetened.
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