Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 220?C/450?F. Place hazelnuts on an oven tray and roast until the skin cracks and the hazelnuts colour a little but not too much. Place hazelnuts in a tea towel or kitchen paper and rub them against one another to remove most of the skin. Place hazelnuts in a food processor and blend to a powder. Bring cream and milk to the boil in a saucepan and on a low heat, stir in chocolate until it has all melted. Stir in hazelnut powder and Grand Marnier. Transfer preparation to a bowl and refrigerate for about 30-40 minutes, during which time you need to stir it two or three times with a wooden spoon. It will stiffen like thick icing. Stir chocolate mixture again before spooning it into the piping bag. Pipe small mounds of chocolate, about the size of a twenty cent piece or shape the mixture with a teaspoon. It is easier to do this on baking paper. Refrigerate truffles for about 30 minutes. Place cocoa in a bowl. Using a spatula, lift each truffle and roll in the cocoa. To obtain a round shape, roll the coated truffles rapidly between the hands without pressing too hard. Then roll the truffles again in the cocoa and refrigerate until required. Converted by MC_Buster. Per serving: 754 Calories (kcal); 46g Total Fat; (45% calories from fat); 15g Protein; 107g Carbohydrate; 2mg Cholesterol; 30mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 5 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
