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Recipe

Chocolate-Hazelnut Truffles

Scott Phillips

Yield: Yields about 6 dozen 3/4-inch truffles

These truffles use a hazelnut-chocolate blend called gianduia. To give my gianduia more complexity, I like to use a mix of dark and milk chocolates, but you can make the recipe using just one type of chocolate if that’s what you have on hand.

Ingredients

  • 6 oz. bittersweet or semisweet chocolate, finely chopped
  • 2 oz. milk chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 cup Hazelnut Butter, at room temperature
  • 1 cup Dutch-processed cocoa powder

Preparation

  • In a metal bowl set over a saucepan of simmering water, melt the bittersweet and milk chocolate, stirring frequently with a rubber spatula to ensure even melting. In a small saucepan, heat the cream over medium heat to just below the boiling point.
  • Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pour the cream into the chocolate and stir with a spatula until very smooth. Stir in the hazelnut butter until well blended. Cover tightly with plastic wrap. Cool to room temperature, and then refrigerate until firm, about 3 hours, stirring occasionally with the spatula.
  • With a small spoon or melon baller, scoop 3/4-inch balls of the chocolate mixture and roll them between your palms to round them off. Place the rolled truffles on a parchment-lined sheet tray.
  • Sift the cocoa into a shallow bowl. Drop the truffles, a few at a time, into the bowl and shake and roll them in the cocoa until well coated. Transfer the truffles to a container with a tight-fitting lid, making sure they don’t touch each other. Refrigerate until ready to serve. Sealed, refrigerated truffles will keep for up to a week.

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