Mocha-Hazelnut Truffles

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Post | Linda Avery on 04.27.08No Comment

Mocha-Hazelnut Truffles by Charity Ferreira by Charity Ferreira
from Brittles, Barks, & Bonbons:
Delicious Recipes for Quick and Easy Candy
(Chronicle Books, 2008)
Makes 36 (3/4-inch) truffles

Espresso and Frangelico flavor these creamy white chocolate truffles. I like them with an afternoon cappuccino (although sometimes I skip the cappuccino).

To skin the hazelnuts, bake them in a 350°F (175°C) oven until golden brown under their papery skins, 10 to 12 minutes. Let the nuts cool and then rub them vigorously in a clean kitchen towel to remove the loose skins.

convert Ingredients
12 ounces white chocolate, finely chopped
1 teaspoon instant espresso powder
1/3 cup whipped cream
1 1/2 cups hazelnuts (about 6 ounces), toasted, skinned, and finely chopped or ground
1 tablespoon Frangelico (hazelnut liqueur)
Powdered sugar, for dusting hands
Fluted 1-inch paper candy cups (optional)

Method
1. Place the chocolate in a large bowl. In a small saucepan over medium heat, dissolve the espresso powder in the cream and bring to a boil. Pour the cream mixture over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth. (If the chocolate does not melt completely, place the bowl over a pan of hot water and stir until smooth.)

2. Stir in 1/2 cup of the hazelnuts and the Frangelico. Cover with plastic wrap and refrigerate until firm enough to scoop, about 3 hours.

3. Line a baking sheet with waxed paper. Scoop out tablespoon-size portions of the chocolate mixture; place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for about 30 minutes to soften.

4. Place the remaining 1 cup of hazelnuts on a plate. Dust your hands lightly with powdered sugar. Shape each scoop into a ball, then roll it in the nuts to coat. Place each truffle in a paper candy cup, if desired. Refrigerate the truffles between sheet of waxed paper in an airtight container for up to 1 week.