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Christmas: Mocha Hazelnut Truffles

Source of Recipe


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



List of Ingredients



• 12 ounces white chocolate, finely chopped
  
• 1 tsp instant espresso powder
  
• 1/3 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
  






Instructions



1. 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. (If the chocolate does not melt completely, place the bowl over a pan of hot water and stir until 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.
   
   
2. 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.
   
   
3. 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 sheet of waxed paper in an airtight container for up to 1 week.
   
   Makes 36 (¾-inch) truffles.