SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES
Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.
Provided by MariaTheSoaper
Categories Desserts Candy Recipes Truffle Recipes
Time 12h40m
Yield 28
Number Of Ingredients 8
Steps:
- Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
- Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
- Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
- Refrigerate caramel mixture until firm, at least 3 hours.
- Spread cocoa powder into the bottom of a wide, shallow bowl.
- Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
- Cover truffle balls with plastic wrap and chill overnight or 8 hours.
- Line a 13x9x2-inch baking sheet with aluminum foil.
- Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
- Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
- Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g
CHOC HAZELNUT TRUFFLES
Wrap these decorative chocolates in cellophane and pack in boxes to give as gifts or simply bring out after dinner to wow your guests
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes about 25
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
- Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein
HAZELNUT 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.
CHOCOLATE HAZELNUT TRUFFLES
Make and share this Chocolate Hazelnut Truffles recipe from Food.com.
Provided by Jifreg Recipes
Categories Dessert
Time 1h
Yield 3 dozen
Number Of Ingredients 7
Steps:
- HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
- POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
- SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30-second interval. Remove from pan immediately to avoid over-browning. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
Nutrition Facts : Calories 391.9, Fat 25.5, SaturatedFat 11.8, Cholesterol 7.9, Sodium 104, Carbohydrate 39.4, Fiber 3.6, Sugar 34.6, Protein 5.1
CHOCOLATE HAZELNUT TRUFFLES
I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
CHOCOLATE HAZELNUT TRUFFLES
Delectable rich chocolaty truffles with a smooth centre and crunchy coating. Look great, taste amazing!
Provided by Brittney_B
Categories Candy
Time 1h20m
Yield 45 truffles
Number Of Ingredients 4
Steps:
- Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.
- Stir in the spread until well combined.
- Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
- Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
- Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
- Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.
- Refrigerate for 45 minutes or until firm and set.
CHOCOLATE HAZELNUT TRUFFLES
Steps:
- Make hazelnut base:
- Preheat oven to 350°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
- Finely grind nuts in a food processor with flour, sugar, and salt.
- Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
- Make ganache:
- Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
- Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
- Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
- Serve truffles cold or at room temperature.
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- Place 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
- Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator until it reaches “scoopable” consistency, about 4 hours.
- Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)
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