Ohh boy do I have something delicious to share with you today. Ina’s dark chocolate hazelnut truffles, or as I like to think of them — Fancy Balls of Nutella-like Goodness:
I LOVE the combination of chocolate and hazelnuts (ah hem), and I know my feelings are shared by many others — there’s even a World Nutella Day! This recipe doesn’t use Nutella, but the flavor definitely channels the famously delicious spread. And let’s face it, enjoying the combination of chocolate and hazelnuts in the form of a fancy truffle rolled in toasted hazelnuts is a lot classier than eating Nutella with a spoon. (Not that I’m knocking the latter…)
The best thing about this recipe, besides the taste of course, is how easy it is. I’m currently immersed in heart/lung/kidney hell week — 3 exams between now and Monday, but I was able to make these truffles during a few quick study breaks. And I must say, it hasn’t been easy pumping out these high-calorie, high-fat, though highly delicious treats recently while learning so much about heart disease, but I’ll just take this time to stress the importance of portion control and exercise. Okay, enough of that, back to these:
Dark Chocolate Hazelnut Truffles
Adapted from Ina Garten
1 cup hazelnuts
3-1/2 oz bittersweet chocolate
3-1/2 oz semisweet chocolate
1/2 cup heavy cream
1-1/2 tbsp hazelnut liqueur (I used Frangelico)
1 tbsp prepared coffee
1/2 tsp pure 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. Set aside to cool
- Chop the chocolates finely and place in a bowl (I used chocolate chips so I didn’t need to do any chopping)
- Heat the cream until it starts to boil, and immediately pour into the bowl of chocolate
- With a whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn’t melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.)
- 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 small ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet
- Refrigerate for about 30 minutes, until firm enough to roll into rough spheres.
- Roll the chocolate in the chopped hazelnuts and chill again.
This recipe only makes about 18 truffles (at least the size mine were) — so if you’re planning on making these for a large group, double the recipe!