Truffles are one of my favourite things to make at Christmas time. They’re so adaptable and easy to make. Chocolate and hazelnut is a long time favourite pairing and I think it goes without saying that these are highly addictive. I had them stored away in the freezer and was finding myself sneaking one after every meal. I ended up having to stop eating them altogether just so I could find some restraint.
These truffles are probably the easiest ones to form that I’ve ever come across. Usually by the end my hands are covered in a fairly thick layer of chocolate (not a bad problem to have) but, because of the butter, these truffles are almost non-stick and are easily formed around a hidden surprise – a whole hazelnut.
I seem to always have trouble stirring icing sugar into hot mixtures. It’s seems no matter how hard I try or how much I sift, there are always little lumps. It was the same with these but, thanks to the nuts, it goes unnoticed. :)
Tip: If the truffle mixture starts to separate, whisk in a teaspoon of water at a time until the mixture comes together in an emulsion. I found the butter wanted to sit on top but, after doing this, it stayed together perfectly as it cooled.
- 3/4 cup icing (confectioners) sugar
- 2 tablespoons cocoa powder
- 6 oz milk chocolate
- 6 tablespoons butter
- 1/4 cup heavy (whipping) cream
- whole hazelnuts
- 1 cup ground hazelnuts, toasted
Sift together icing sugar and cocoa powder; set aside.
Melt chocolate and butter in a small saucepan set over low heat. Stir in cream and cocoa mixture. Cook and stir over medium-low heat until thick and smooth. Poor into an 8 inch baking dish (glass is best); cover and refrigerate overnight (or for 8 hours).
Scoop out 1 inch balls; place a whole hazelnut in the centre, forming the chocolate around it; roll into a ball and coat in ground hazelnuts. Repeat until all of the chocolate mixture is used up.
Store covered in the fridge or freezer.
Makes approximately: 24 truffles
Adapted from Taste of Home.