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The October 2008 Recipe of the Month Chocolate Hazelnut Truffles with Hazelnut Liqueur Here's an easy way to make your own truffles...since they are not dipped into tempered chocolate for coating, but rolled (as traditionally) in ground chocolate (so they look like a truffle from the earth) they will need to be kept chilled until serving. But they are very rich and quite decadent! For Halloween, you can make these more scary by presenting in Halloween-themed truffle cups!!! We thank Mrs. Lisa C. of San Francisco for this recipe.
Ingredients 1/2 cup shelled hazelnuts 10 ounces bittersweet or semisweet chocolate, chopped 1 cup heavy cream (whipping cream is ok) 4 Tablespoons butter 3 Tablespoons Hazelnut liqueur (such as Frangelico ®) Ground chocolate (such as Ghirardelli ®) for dusting Directions Preheat oven to 350 degrees Fahrenheit. Spread shelled hazelnuts on a cookie sheet and toast in hot oven for 5-6 minutes. Pour onto a clean dishtowel, and rub lightly together to remove skins. Cool a bit, then save half (you will need at least a few dozen to stuff inside the truffles) and grind remaining half of nuts fine. Using a double boiler (or carefully in a slow microwave oven), melt chocolate with the butter and the cream, stirring until smooth. Add the ground nuts, and stir again, cool to handle. Roll into small-ish balls, stuff in a whole nut (if desired), repair the ball, and then roll in the ground chocolate. Arrange on a plate and place in a refrigerator. They will soften, so serve cold. Makes 8-12 wedges. Enjoy!