February 14, 2015

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Chocolate Hazelnut Truffles ›



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Chocolate Hazelnut Truffles

Valentine’s Day is here again and these chocolate hazelnut truffles make the perfect homemade gift. We’ve added fudgy brown sugar for a hint of sweetness, which compliments the rich roasted notes of Why Nut hazelnut paste beautifully.

The recipe below makes a small quantity – enough for two on Valentine’s Day with a few truffles to spare – but the quantities can easily be doubled or tripled if you’re serving a crowd. This yummy recipe and lovely pictures are by talented food blogger thelittleloaf.

Ingredients:
Makes about 15 Truffles
100g dark chocolate, 50% cocoa solids
100ml double cream
25g light brown muscovado sugar
1 heaped tbsp Why Nut hazelnut paste
pinch salt
cocoa powder or finely chopped toasted hazelnuts, for coating
  

Method:

  • Finely chop the chocolate then place in a small heatproof bowl.
  • In a small saucepan, combine the cream, sugar, hazelnut paste and salt over a medium heat. Heat until the sugar has dissolved and little bubbles begin to appear around the edge of the pan, stirring frequently, and then remove from the heat.
  • Pour the warm cream mixture over the chopped chocolate and leave for one minute. Use a silicone spatula or whisk to stir together until smooth and glossy. Leave to cool at room temperature for 20 minutes then pop in the fridge to firm up.

 

  • After 2 hours, your ganache should be set: remove from the fridge. Dust your hands with cocoa powder and use a teaspoon to scoop out a small lump of mixture. Roll into a sphere between your palms then roll in the cocoa powder or chopped hazelnuts, to coat. Repeat with the remaining mixture.
  • Will keep, stored in an airtight container in the fridge, for up to one week
  
        

    Tips:

    • If your ganache splits, don’t throw it away. If you’re lucky, it can be rescued by a vigorous whisk using electric beaters. If this doesn’t work, try adding a splash or boiling water or cream and whisking thoroughly. As a last resort, bring 50ml cream to a simmer then slowly whisk in the split ganache, a little at a time. This should give you the smooth, glossy result you’re looking for.
    • Try using the warm ganache to make an ice cream sundae for your Valentine. Layer the hot chocolate hazelnut sauce in a tall glass with your favourite vanilla bean ice cream and top with freshly whipped cream and a handful of toasted hazelnuts. A splash of Frangelico here would not go amiss.
    • Because the truffles contain fresh cream, they need to be stored in the fridge


                                                                                             
      

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