LC Chocolate Lingo Note
Let’s be clear about one thing. There is no such thing as white chocolate. White confection, yes. White chocolate, no. White confection—which is quite often mistakenly referred to as white chocolate—doesn’t actually contain any cocoa solids. Nope. None. It contains cocoa butter, sugar, milk, and vanilla. But not the essence of chocolate. Still, we find this truffles recipe to be quite irresistible.
Special Equipment: Fluted 1-inch paper candy cups (optional, but fancy)
Mocha-Hazelnut Truffles Recipe
- Quick Glance
- 30 M
- 3 H, 30 M
- Makes 36 (3/4-inch) truffles
- 12 ounces white chocolate, finely chopped
- 1 teaspoon instant espresso powder
- 1/3 cup heavy cream
- 1 1/2 cups hazelnuts, (about 6 ounces), toasted and skinned* and finely chopped or ground
- 1 tablespoon Frangelico (hazelnut liqueur)
- Confectioners’ sugar, for dusting
- 1. Place the white 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 doesn’t melt completely, place the bowl over a pan of hot water and stir until smooth.)
- 2. Stir 1/2 cup hazelnuts and the Frangelico into the white chocolate mixture. 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 and place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for up to 30 minutes to soften.
- 4. Place the remaining 1 cup hazelnuts on a plate. Dust your hands lightly with confectioners’ sugar. Shape each scoop of truffle into a ball, then roll the truffle 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.
*How To Toast And Skin Hazelnuts
- To toast the hazelnuts, scatter them on a rimmed baking sheet and slide them into a 350°F (175°C) oven until they appear golden brown under their papery skins, 10 to 12 minutes. Transfer the nuts to a plate to cool and then rub them vigorously in a clean kitchen towel to remove the loose skins.
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