CHOCOLATE HAZELNUT TRUFFLES
1/3 cup shelled hazelnuts
17 ounces good-quality semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons Da Vinci hazelnut syrup
1/4 cup unsweetened cocoa powder
Put the hazelnuts into a small baking pan and toast in a preheated 350 degree F oven 10 minutes, or until the papery skins start to crack. Remove from the oven. When cool enough to handle, put nuts into a clean kitchen towel, close and rub to remove the skins. Then chop the nuts very finely.
Put the chocolate, butter and hazelnut syrup into the top of a double boiler and place over hot water. Melt, stirring occasionally. Remove from the heat and stir to cool a bit, then stir in the nuts.
Transfer to a bowl and refrigerate for a couple of hours to set. (If the mixture becomes too hard you can soften in a microwave for about 30 seconds on low power.)
Spread the cocoa powder onto a plate. Roll the truffle mixture into 1-inch roughly-shaped balls and then roll in the cocoa. Store in refrigerator in an air-tight container.
Remove from refrigerator 1 hour before serving.
Makes about 36 truffles
Adapted from source: Da Vinci Gourmet
1/3 cup shelled hazelnuts
17 ounces good-quality semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons Da Vinci hazelnut syrup
1/4 cup unsweetened cocoa powder
Put the hazelnuts into a small baking pan and toast in a preheated 350 degree F oven 10 minutes, or until the papery skins start to crack. Remove from the oven. When cool enough to handle, put nuts into a clean kitchen towel, close and rub to remove the skins. Then chop the nuts very finely.
Put the chocolate, butter and hazelnut syrup into the top of a double boiler and place over hot water. Melt, stirring occasionally. Remove from the heat and stir to cool a bit, then stir in the nuts.
Transfer to a bowl and refrigerate for a couple of hours to set. (If the mixture becomes too hard you can soften in a microwave for about 30 seconds on low power.)
Spread the cocoa powder onto a plate. Roll the truffle mixture into 1-inch roughly-shaped balls and then roll in the cocoa. Store in refrigerator in an air-tight container.
Remove from refrigerator 1 hour before serving.
Makes about 36 truffles
Adapted from source: Da Vinci Gourmet
MsgID: 3152322
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-07 thru 02-14-10 Valentine's Day and ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-07 thru 02-14-10 Valentine's Day and ...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (20)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Zucchini Drop Cookies
- Molasses Whoopie Pies with Ginger Cream Filling
- Pizzettes (Italian Chocolate Cookies)
- Great Harvest Bread Company Chocolate Chip Cookies (repost)
- Imperial Margarine Sugar Cookies (3 versions)
- Applebee's Blonde Brownies with Maple Sauce
- Real New Orleans Drop Cookies (Brer Rabbit Molasses, 1956)
- Sugar Cookies (almost Walmarts)
- Raspberry Chews - Yeah==Found Recipe--here it is
- Caramel Pecan Brownies (using melted caramels, 1960's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute