Bittersweet Chocolate And Hazelnut Truffles

Recipe Ingredients

8 oz	227g	Bittersweet (not unsweetened) or
		Semisweet chocolate - chopped
1/2 cup	118ml	Whipping cream - plus
2 tablespoons	30ml	Whipping cream
1 tablespoon	15ml	Brandy
1/4 teaspoon	1.3ml	Vanilla extract
6 tablespoons	90ml	Ground toasted hazelnuts
1 1/2 cups	219g / 7.7oz	Hazelnuts - toasted, chopped

Recipe Instructions

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.

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.

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.)

This recipe yields about 30.

Source:
Bon Appetit, September 1999

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