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Chocolate Hazelnut Truffles
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
8 ounces 63% chocolate chips (about 1 ⅓ cups)
- ½ teaspoon instant espresso powder
- Pinch of salt
- ½ cup heavy cream
- ¼ cup Frangelico hazelnut liqueur
-
18 to 20 toasted hazelnuts
- 1 cup crushed cocoa nibs
- Gold dust (optional)
Instructions
- In a medium bowl combine the chocolate chips, espresso powder, and salt. Heat the cream in a small saucepan over medium heat until small bubbles begin to form around the edge of the pan. Pour the hot cream over the chocolate mixture and allow to sit for 2 minutes.
- Whisk the softened chocolate together with the warm cream until smooth. Add the liquor and continue whisking until combined and smooth. Place a piece of plastic wrap directly on the ganache and refrigerate for at least 2 hours.
- Using a 1 tablespoon scooper, scoop the ganache into balls. Push a hazelnut into the center of each ball and roll in the nibs. Store in the refrigerator until ready to serve. Sprinkle with gold dust, if desired.
2 comments
I love giadzy❤️️
I used amaretto instead of frangelico and almond instead of hazelnut and the result was a really soft ganache that couldn’t harden even in the freezer. Isn’t that weird? I can’t wait to try the original recipe :))