Baked Hazelnut Truffles Recipes

Steps:

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

Steps:

• For the cookie truffles: Combine the cookie crumbs and cream cheese in the bowl of a stand mixer and beat until a thick non-sticky dough is achieved. Roll dough by the generous tablespoon into 21 balls.
• For the coconut hazelnut: Press a hazelnut into the center of each of 7 truffles. Dip in the white chocolate and roll in the coconut. Place on parchment paper to set, about 30 minutes.
• For the grasshopper: Make a hole in each of 7 truffles and stuff them with the chocolate-covered mints. Dip in the chocolate and garnish with a drizzle of green chocolate. Place on parchment paper to set, about 30 minutes.
• For the circus animals: Make a hole in each of 7 truffles and stuff each with a piece of a circus animal cookie. Dip in the pink chocolate and place on parchment paper. Garnish with the multicolor nonpareils. Let stand until set, about 30 minutes.

Steps:

• Preheat oven to 375 degrees. Spread hazelnuts on a rimmedbaking sheet; toast until lightly brownedand skins crack, 5 to 7 minutes. Whilestill warm, rub hazelnuts with a kitchentowel to remove as much skin as possible. Let cool, and chop very finely.
• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir inNutella.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place nuts in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in nuts. With yourclean hand, cover truffle with nuts. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

Steps:

• Melt chocolate chips with milk and nutella.
• Remove from heat and stir in liquuer or vanilla.
• Chill in fridge till firm.
• Shape into 1 inch balls around a whole hazelnut, then roll in chopped hazelnut.
• Dip in melted chocolate if desired and store in an airtight container in a cool place.
• amount will vary depending on size of truffles.

Steps:

• Preheat the oven to 325 degrees F.
• Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
• Chop the chocolates finely and place in a bowl.
• Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
• With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

Steps:

• In a saucepan over medium heat, bring the cream, agave nectar, and butter to a boil. Remove from the heat and stir in the chocolate. Whisk until all the chocolate is melted and the mixture is smooth. Stir in the vanilla extract, hazelnut extract, and dry milk. Whisk until smooth. Freeze the mixture for about 20 minutes, or refrigerate for 2 hours, or until firm.
• To form a truffle, take a heaping tablespoon of the mixture and roll it into a ball with the palms of your hands. Repeat until all the mixture is used. Roll the truffles in the hazelnuts to coat. Refrigerate to keep firm. Remove the truffles 10 to 15 minutes prior to serving for best taste and texture.