Dark Chocolate-Hazelnut Truffles

Hazelnuts add an irresistible crunch to creamy chocolate truffles.

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Servings 36

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ingredients 6
Prep Time 30 min
Total Time 2 hr 40 min

Ingredients

4: oz bittersweet baking chocolate, chopped

4: oz semisweet baking chocolate, chopped

1/4: cup whipping cream

5: tablespoons cold butter, cut into pieces

2: tablespoons hazelnut liqueur

4: oz (about 1 cup) hazelnuts (filberts)

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Directions

1 In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
2 Meanwhile, heat oven to 350°F. Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.
3 Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.