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Bittersweet Chocolate and Hazelnut Truffles

4.4

(10)

Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.

Recipe information

  • Yield

    Makes about 30.Makes about 30

Ingredients

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 tablespoons whipping cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
6 tablespoons ground toasted hazelnuts
1 1/2 cups hazelnuts, toasted, chopped

Preparation

  1. Step 1

    Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.

    Step 2

    Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.

    Step 3

    Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)

TagsCandyDessertChocolateHazelnutNutGluten FreeMake AheadElectric MixerBon Appétit
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