Chocolate-Hazelnut Truffles Part 1

30 Servings

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Chocolate-Hazelnut Truffles Part 1 Ingredients

HAZELNUT PRALINE	1 tb Hazelnut liqueur (Frangelico
1 c Whole hazelnuts	2/3 c Hazelnut Praline
1 c Sugar	Unsweetened cocoa powder
TRUFFLES	COATING
8 oz Semisweet chocolate;	12 oz Semisweet chocolate;
1/2 c Unsalted butter; chilled and	6 tb Hazelnut praline
3 tb Brewed coffee

Instructions for Chocolate-Hazelnut Truffles Part 1

Make the praline: 1. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet. Toast for 15 to 20 minutes, or until the smell permeates the air. To see if the nuts are toasted, cut one in half; it should be golden brown in the center. Remove from the oven and let cool slightly. To remove the skins, place the nuts on a towel and rub; the skins will slip off. 2. Lightly oil a sheet of foil; set aside. 3. In a small saucepan over medium heat, melt the sugar, stirring occasionally. It should start to melt after about 6 minutes. The sugar will be lumpy and granular, and look like a mistake. Persevere!. Within the next few minutes, those lumps will melt into a smooth, amber-colored liquid. Lower the heat and stir in the toasted hazelnuts, coating the nuts thoroughly. The mixture will be very sticky. Immediately scrape the mixture with a metal spoon (do not use a rubber spatula) onto the foil, spreading it out. Use a metal spoon dipped in water to flatten it. The praline will become brittle and difficult to pour as soon as you remove it form the heat, and you will not be able to scrape every last drop from the pan -- dont worry. (To clean the pan, soak it in hot, soapy water. The sugar will dissolve.) 4. Let the praline cool to room temperature, about 30 minutes. Break it into pieces and put it in a food processor. Pulse to chop as finely as possible into a lumpy powder. You should have 2 cups; the praline can keep idefinitely in an airtight container in the freezer. Make the truffles: 5. In a microwave-safe medium bowl, combine the chopped chocolate and the butter. Heat on high for 1 minute. Stir until smooth. If the chocolate is still fairly solid, heat for another 30 seconds. Stir the mixture until smooth. If there still seem to be several unmelted pieces of chocolate, heat again for about 20 seconds, and then stir. 6. Add the coffee and hazelnut liqueur and stir until smooth. 7. Add the hazelnut praline and mix in thoroughly. ******************************************************************** TO COMPLETE, FOLLOW "TRUFFLE GENERAL INSTRUCTIONS, PART 2" ******************************************************************** Source: Corby Kummers "Joy of Coffee" Posted to MC-Recipe Digest V1 #170 Date: Sat, 27 Jul 1996 15:29:53 +0000 From: Linda Place

Main Ingredient: ChocolateCuisine: Uncategorized