Filling:
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon light corn syrup
9 ounces semi-sweet chocolate, chopped
2 tablespoons Nutella
Coating:
6 ounces chocolate, your choice of flavor
5-1/2 ounces skinned & toasted hazelnuts, finely chopped (see how to
skin a hazelnut below)
1. Mix the cream, butter and corn syrup together in a saucepan. Place
over medium heat and bring to a full boil. Turn off heat.
2. Add 9 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the nutella and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes,
stirring every 15 minutes. In the meantime, line baking sheets with
parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep
refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into
1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are
chilling, melt the remaining 6 ounces of chocolate. After it is
completely melted, allow to cool slightly before continuing.
8. Place chopped hazelnuts in a small bowl. Remove the balls from the
refrigerator. Using one hand, dip the balls into the melted
chocolate. Roll it around in your hand, allow the excess to drip back
into the bowl. Place the truffle in the chopped hazelnuts. With your
clean hand, cover the truffle with the nuts.
9. Lift it out and place on the baking sheet. Repeat with the
remaining truffles. Place back in the refrigerator for 5-8 minutes to
set.
Makes about 24 truffles. May be stored up to one week in an airtight
container.
***HOW TO REMOVE SKINS FROM HAZELNUTS***
Hazelnuts are a popular nut in France and the rest of Europe. In the
United States, you can usually buy them shelled, but not skinned.
Here is an easy method for removing the skins.
Preheat oven to 350°F. Spread the hazelnuts in one layer on a rimmed
baking sheet. Place in the oven and cook 12-15 minutes. The nuts
should be fragrant and the skins, blistered.
Transfer the nuts to a terry cloth towel, fold over one end to cover
the nuts and rub the nuts together to remove the skins.
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