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April 24, 2009, Newsletter Issue #274: Hazelnut Truffles
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Tip of the Week
Hazelnut Truffles
11 1-oz. squares semisweet chocolate, chopped 1-oz. square unsweetened chocolate, chopped 3/4 cup heavy cream 2 Tbsp. butter 1 Tbsp. hazelnut liqueur, if desired 1 cup finely ground hazelnuts
In small saucepan over low heat, melt chocolates, stirring frequently. Remove from heat. In another small saucepan, heat cream and butter just to a boil. Stir cream mixture into melted chocolate and blend well. Add liqueur, if using. Refrigerate 2 hours until mixture is firm and easy to handle, stirring occasionally.
Roll into 3/4" balls, then roll in nuts. Store in refrigerator.
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