Decadent chocolate truffles covered with roasted hazelnuts.
I am in love with chocolate. Nothing makes me happier than a bit of chocolate. The darker the better. These truffles fit the bill. Sure these are probably more suited for winter and Valentine's Day than the first week of June but I don't see anyone running away.
When Roxana first mentioned hazelnuts as the ingredient to pair with chocolate for June's #ChocolateParty I had a hard time coming up with something purely hazelnut. Sure I love Nutella but this wasn't Nutella; it was hazelnuts. I bought a bag and stared at it for most of the month.
Everything I came up with seemed so elaborate and time consuming. Beautiful desserts that deserve to be served in a 4 star restaurant and cost an arm and a leg. Mr. J and I have had a packed full couple of weeks running in and out of the house. Elaborate and time consuming was not what I was looking to get into this month. Then I saw a truffle recipe.
Truffles might seem elaborate and time consuming but they are not. In fact you could make them without even turning on the oven. I roasted the hazelnuts for these babies so yes the oven got some use but you can easily coat with cocoa powder or coconut. Of course then they would not have fit the hazelnut ingredient for the #ChocolateParty.
The hardest part for these truffles are waiting for the chocolate to cool and then having them rest overnight. Talk about self restraint. OK, I might have sampled one the first night. Still good.
Chocolate Hazelnut Truffles
Prep Time: 30 minutes
Cook Time: Refrigerate over night
Keywords: dessert chocolate
Ingredients (Makes 15 Truffles)
- 1 cup hazelnuts
- 7 ounces dark chocolate (72% cocoa)
- 1/2 cup coconut milk
- 1 1/2 tablespoons hazelnut liqueur (such as Frangelico)
- 1 tablespoon freshly brewed coffee
- 1/2 teaspoon good vanilla extract
Preheat the oven to 325 degrees F.
Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes, they will take longer with skins - about 30 minutes. Set aside to cool.
Finely chop the chocolate and place in a bowl.
Heat the coconut milk in a small saucepan until it boils. Immediately pour the hot With a whisk, slowly stir the coconut milk and chocolate together until the chocolate is completely melted.
Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
With a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again.
Truffles are best when they rest overnight in the refrigerator.
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