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Chocolate Truffles

Chef admin | Restaurant

These bittersweet confections are easy to make. For extra flavor, you can add 2 tablespoons of your favorite liqueur, such as Amaretto, to the melted chocolate mixture.

  • Serves: 32 truffles
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Desserts
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 1/3 cups toasted & finely chopped Hazelnuts or filberts
      1/2 cup Heavy or Whipping Cream
      8 oz. Bittersweet chocolate
      3 tblsp. Unsweetened cocoa
      3 tblsp. softened & cut up Unsalted butter

    Directions

    1. 1) In food processor with knife blade attached, blend chocolate until finely ground.

      2) In 1-quart saucepan, heat heavy cream over medium-high heat to boiling. Add cream to chocolate in food processor and blend until smooth. Add butter and blend well.

      3) Line 9" by 5" metal loaf pan with plastic wrap. Pour chocolate mixture into pan; spread evenly. Refrigerate until cool and firm enough to handle, about 3 hours.

      4) Remove chocolate mixture from pan by lifting edges of plastic wrap and inverting chocolate block onto cutting board; discard plastic wrap. Cut chocolate mixture into 32 pieces. (To cut chocolate mixture easily, dip knife in hot water and wipe dry.) Quickly roll each piece into a ball. Roll half of balls in chopped hazelnuts and roll other half of balls in cocoa. Refrigerate truffles in air tight containers for up to a week or freeze for up to a month. Remove from freezer 5 minutes before serving.

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