Hazelnut Truffles
A lovely little bit of chocolate and hazelnut.
Ingredients
- 16 oz Semi-sweet Chocolate
- 3 tsp Vegetable Oil
- 3 tbsp Sweet Butter
- 1 cup Heavy Cream
- 2 tbsp Cocoa Powder
- 3 tbsp Sugar
- 1 cup Hazelnuts
- ½ cup Nutella (hazelnut spread)
- 8 oz Dark Chocolate
- 2 tsp Additional Vegetable Oil
- ½ cup Additional Hazelnuts
Instructions
- In a double boiler over low heat place Semi-sweet Chocolate, Vegetable Oil and Sweet Butter. Heat until chocolate is melted and silky stirring often.
- In a clean chilled bowl beat Heavy Cream, Cocoa Powder and Sugar until you get a whipped chocolate cream.
- In a food processor rough chop 1 cup Hazelnuts.
- Fold the chocolate cream and hazelnuts into the melted chocolate and add Nutella. Fold to blend then refrigerate for at least hours to set. With a small ice cream scoop form balls.
- Melt Dark Chocolate and Additional Vegetable Oil. Stir until smooth and let come to room temperature.
- Fine chop Additional ½ cup of Hazelnuts.
- Dip chilled chocolate balls into melted chocolate and quickly roll in chopped nuts. Place on parchment paper to set. These can be placed in the freezer for keeping and removed 10-15 minutes before serving. They can also be rolled in powdered sugar and/or cocoa powder for a lovely presentation.
