You can use 6 squares (1 ounce each) semisweet chocolate and 2 squares (1 ounce each) unsweetened chocolate instead of the 8 oz of bittersweet chocolate, if you prefer.
Refrigerate truffles in airtight containers for up to a week or freeze for up to a month. Remove from freezer 5 minutes before serving.
Yields 32 pieces.
1. In food processor with knife blade attached, blend chocolate until finely ground.
2. In 1-quart saucepan, heat heavy cream over medium-high heat to boiling. Add cream to chocolate in food processor and blend until smooth. Add butter and blend well.
3. Line 9" by 5" metal loaf pan with plastic wrap. Pour chocolate mixture into pan; spread evenly. Refrigerate until cool and firm enough to handle, about 3 hours.
4. Remove chocolate mixture from pan by lifting edges of plastic wrap and inverting chocolate block onto cutting board; discard plastic wrap.
5. Cut chocolate mixture into 32 pieces. (To cut chocolate mixture easily, dip knife in hot water and wipe dry.) Quickly roll each piece into a ball.
6. Roll half of balls in chopped hazelnuts and roll other half of balls in cocoa.
Reviews
☆☆☆☆☆
sillysaudi
☆☆☆
I liked these but the unsweetened coco powder was really off bad
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