Hazelnut Truffles

Makes 20 truffles

Jennifer

ingredients

1
Chop hazelnuts and place them on a sheet pan. Roast them in oven for 10 minutes.
2
chop the chocolates finely and place in a bowl.
3
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 bowl over a pan of simmering water and stir for a few minutes.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
4
With 2 tsps 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 refrigerator

Source: Jennifer