These elegant, decadent truffles are surprisingly easy to make.
Serves: 25Hands-on: 45 minutesTotal: 2 hoursDifficulty: Easy
- 16 oz. good-quality semisweet chocolate
- ½ cup heavy cream
- 2 Tbsp. hazelnut spread
- ¼ tsp. salt
- 1 Tbsp. hazelnut liqueur
- ½ tsp. vanilla extract
- ½ cup toasted hazelnuts, finely chopped, divided
- 16 oz. couverture chocolate or chocolate chips
- Place the semisweet chocolate, cream, and hazelnut spread in the top of a double boiler, or in a heatproof bowl placed over a pot of simmering water (bowl should not touch the water). Stir occasionally until chocolate is melted.
- Remove from heat and stir in the salt, liqueur, vanilla, and all but 1 tablespoon of the hazelnuts.
- Let mixture cool to room temperature, stirring briefly once or twice. Once chocolate has cooled, place in the refrigerator for 45 minutes.
- Form the chocolate ganache into 1" balls by quickly rolling them in your hand (dust hands with cocoa powder if needed). Chill truffles for 30 minutes.
- Melt the couverture chocolate or chocolate chips in the top of a double boiler, or in a heatproof bowl placed over a pot of simmering water (bowl should not touch the water). Use a fork to dip each truffle into the melted chocolate, letting excess chocolate drip off. Carefully slide truffle off of the fork onto a piece of wax paper. Sprinkle the top of each truffle with a small amount of the remaining chopped hazelnuts. Let truffles cool until chocolate hardens.
- Store truffles in the refrigerator until ready to serve. Serve at room temperature.