Serve a sweet ending to a special meal with your sweetie — these decadent hazelnut truffles are easy yet impressive.
When I worked in a high-end restaurant, we would bring out a plate of truffles along with the check. We used to joke that the truffles softened the blow of the final check total.
But truffles — bite-size balls of decadent chocolate ganache — are enough to make you forget your own name. Because they are so rich, they are an occasional treat, which makes them perfect for a special occasion such as Valentine’s Day.
As desserts go, truffles are quite easy. There is no baking involved. Get yourself some good-quality chocolate. This is the time to splurge. Keep a close eye on the cream while heating it — cream rises when it boils, and can quickly boil over the sides of your saucepan. Once combined in a mixing bowl, the heat of the cream will melt the chocolate.
I bought hazelnuts (also called filberts) already dry roasted. If you buy already-roasted nuts, be sure they are unsalted. If you can’t find roasted hazelnuts, you can buy them raw. For your own sanity, buy them already shelled. Roast them in a 325 degree oven for 10 to 25 minutes, just until the nuts are light golden brown and any skin on the nuts starts to blister.
If you don’t want to chop the hazelnuts, you could also wrap a whole hazelnut in the ganache truffle, and instead coat the truffle in cocoa powder.
A recipe by The Redhead Baker
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