Yes, it is finally my week! And with this heat, boy am I glad I picked something that didn't really require much baking.
I love hazelnuts. The taste, the smell... just love everything about it. Toasting the hazelnuts made my house very hot yet very fragrant... and made the heat just that much bearable.
Hazelnut Truffles (page 218-219 from Sweet Melissa's book)
Ingredients:
3 1/2 cups of blanched hazelnuts or filberts
14 ounces of best-quality semisweet (58%) chocolate
1 cup heavy cream
2 tablespoons hazelnut liqueur (Frangelico)
Instructions:
• Spread the hazelnuts out on a cookie sheet and toast for about 10 minutes. Set aside to cool.
• Place 1 1/2 cups of hazelnuts in a resealable plastic bag, seal tightly and tap the nuts with a rolling pin until they are finely crushed.
• Whisk the chocolate cream mixture until smooth. Stir in the liqueur and the crushed hazelnuts until blended.
Place the remaining 2 cups of hazelnuts in another resealable plastic bag, seal tightly and tap the nuts with the rolling pin until they are finely crushed. Transfer the crushed nuts to a shallow soup bowl.
• Roll each truffle in the chopped hazelnuts to cover.
Now, the changes that I made:
• First, I halved the recipe.
• I used semisweet chips so saved myself some chopping time.
• Instead of hazelnut liqueur, I used hazelnut spread. I really didn't want to buy a whole big bottle of Frangelico just for this, so I used about 1/3 cups of hazelnut spread and incorporated it while I was whisking the chocolate spread when it was still warm.
I have to say, these were really, really, unbelievably good. So much like the Ferrer Rocher chocolates that I think I can wrap them up in gold paper and give it away as a gift! I will definitely be making these in the future, as well as trying other flavors.
I love hazelnuts. The taste, the smell... just love everything about it. Toasting the hazelnuts made my house very hot yet very fragrant... and made the heat just that much bearable.
Hazelnut Truffles (page 218-219 from Sweet Melissa's book)
Ingredients:
3 1/2 cups of blanched hazelnuts or filberts
14 ounces of best-quality semisweet (58%) chocolate
1 cup heavy cream
2 tablespoons hazelnut liqueur (Frangelico)
Instructions:
• Spread the hazelnuts out on a cookie sheet and toast for about 10 minutes. Set aside to cool.
• Place 1 1/2 cups of hazelnuts in a resealable plastic bag, seal tightly and tap the nuts with a rolling pin until they are finely crushed.
• Whisk the chocolate cream mixture until smooth. Stir in the liqueur and the crushed hazelnuts until blended.
Place the remaining 2 cups of hazelnuts in another resealable plastic bag, seal tightly and tap the nuts with the rolling pin until they are finely crushed. Transfer the crushed nuts to a shallow soup bowl.
• Roll each truffle in the chopped hazelnuts to cover.
Now, the changes that I made:
• First, I halved the recipe.
• I used semisweet chips so saved myself some chopping time.
• Instead of hazelnut liqueur, I used hazelnut spread. I really didn't want to buy a whole big bottle of Frangelico just for this, so I used about 1/3 cups of hazelnut spread and incorporated it while I was whisking the chocolate spread when it was still warm.
I have to say, these were really, really, unbelievably good. So much like the Ferrer Rocher chocolates that I think I can wrap them up in gold paper and give it away as a gift! I will definitely be making these in the future, as well as trying other flavors.
Sunday, August 16, 2009 |
Category:
chocolate,
hazelnut,
recipe,
sweet melissa sundays
|
14
comments
Comments (14)
I thought they were like Rochers too! So tasty!
What a good idea using Nutella, wish I thought of that. Thanks for picking such an awesome recipe!
Katie xox
Oh, what a good idea using Nutella. Although I'm afraid I would finish eating all the nutella before it actually getting anywhere.
Thanks for hosting.
<3
Good call on using Nutella! YUM!
Thanks for a fun pick, your truffles look yummy! And so does that big jar of Nutella.
Thanks for such a great pick! The truffles are delicious. Nutella was a great idea!
Yours look SO good!!! i could not find hazelnuts anywhere so I had to use pecans, still love them though! Thanks for hosting this week :)
I'm a frangelico lover, but the nutella sub sounds genius! I'm also planning on using these as gifts in the future - Thanks for such a yummy pick!!
Wooooo... nutella!! I was wondering why that was in the picture! These were great & easy.
Great pick this week - I loooove truffles... A little too much probably... These were really fun to make, and so delicious - I'm enjoying one right now...
Your truffles look great. Good call on the Nutella. I'm glad you enjoyed them. Sorry I couldn't make these with you this week (too many things going on, including baking for a State Fair baking contest next weekend).
Gotta try these for sure.
Just found you today. What is Sweet Melissa Sunday's?
Absolutely delish! Will be trying this soon! Carmen
Your truffles look delicious. This was a great pick. Sorry I wasn't able to bake along with you as I was away for my wedding/honeymoon.
Although I'm very late writing this and I don't have a pictured posted for this particular recipe, I did make it and like you I was quite pleased. Since I purchased an entire bottle of Fangelico, I will be making batches and batches of these delicious truffles over the holidays and giving them away as gifts. They are that good and easy to make.
Raeann