Hazelnut Truffles with Dark Chocolate/Nutella Ganache

I am an enthusiastic fan of Hazelnuts to say the least.  One of my all time favorite candies was the Ferrero Rocher candy, Mon Cheri.  Unlike the name suggests, the American version did not contain any cherries at all.  It was a rectangular milk chocolate candy, filled with a single hazelnut and hazelnut bits.  Yummmm.  I think my last one must have been in 2000.  They since discontinued it :(  So I am left to my 2nd favorite candy, which is the Hazelnut truffle sold at the Godiva Chocolatier counters found at your local shopping mall.  

This is my first attempt at making chocolate truffles and I must say, it was a success.  Next time, I will opt for milk chocolate ganache and a milk chocolate coating to replicate the Godiva version.



  

Ingredients

  • 1/2 cup of heavy cream
  • 200 grams or 1 and 1/3 c of dark chocolate chips (you can roughly chop up a good bar as well)
  • 1 cup of Nutella
  • 1 cup of chopped hazelnuts
  • 1 cup of semisweet chocolate pieces

Directions

  1. Warm heavy cream in a small saucepan (not boiling, just warm to the touch!)
  2. Place dark chocolate pieces in a bowl and pour warm cream over
  3. Let sit for 2 min and whisk until smooth.  
  4. Add in 1/2 c of the Nutella and whisk until smooth
  5. Add in remainder of the Nutella, whisk, and incorporate until smooth
  6. Place bowl in fridge for at least 2 hours
  7. Remove refrigerated chocolate and form into balls
  8. Using the double boiler method, melt 2/3 of the semisweet chocolate (do not exceed 110 degrees) and continuously stir with a spatula. Once it is melted and reaches about 105, remove from heat.  Add in remainder of the chocolate chips and stir until smooth.  
  9. Using a toothpick, roll the formed balls in the melted chocolate.  Place on a baking sheet lined with parchment paper and sprinkle chopped hazelnuts on top.  
  10. Refrigerate at least 2 hours before indulging!


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