Hazlenut chocolate truffles?

Question

anyone have a great recipe for homemade chocolate truffles?!
white chocolate is fine too! - in fact ANY choclate is fine mmm! thanks for any tips!

Answer 1

Hi !!
Here is a recipe that is very easy to customize with your own nuts preferences...or any other kind of additional fruit, liquer or extracts that you prefer...

Chocolate Truffles by Eagle Brand

Original recipe yield:
6 dozen

PREP TIME 20 Min
READY IN 3 Hrs 20 Min

INGREDIENTS
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

DIRECTIONS
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND®. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.
Shape into 1-inch balls; roll in any of the listed coatings.
Chill 1 hour or until firm. Store tightly covered at room temperature.

OR, YOU CAN...

Microwave: In 1-quart glass measure, combine chips and EAGLE BRAND(R). Microwave on full power (high) 3 minutes, stirring after 1 1/2 minutes. Stir until smooth. Proceed as directed above.

*Variations:

Amaretto: Omit vanilla. Add 3 tablespoons amaretto or other almond- flavored liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.

Orange: Omit vanilla. Add 3 tablespoons orange-flavored liqueur. Roll in finely chopped toasted almonds mixed with finely grated orange rind.

Rum: Omit vanilla. Add 1/4 cup dark rum. Roll in flaked coconut.

Bourbon: Omit vanilla. Add 3 tablespoons bourbon. Roll in finely chopped toasted nuts.

Servings Per Recipe: 72

Answer 2

1/2 cup whipping cream (unwhipped)
2 tablespoons butter
1 teaspoon corn syrup
9 ounces semisweet chocolate
2 tablespoons nutella chocolate hazelnut spread
COATING
6 ounces chocolate
5 ounces skinned and toasted hazelnuts, finely chopped



Mix cream butter and corn syrup together in a saucepan.
Place over medium heat and bring to a full boil; turn off heat.
Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
Allow to rest for 5 minutes.
After 5 minutes add in Nutella and whisk slowly to combine.
Transfer the mixture to a bowl.
Refrigerate for 45 minutes, stirring every 15 minutes.
Meanwhile line baking sheets with parchment paper.
After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
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 (allowing the excess to drip back into the bowl).
Place the truffle into the chopped hazelnuts.
Using your clean hand cover the truffle with nuts.
Lift it out and place back on the sheets.
Repeat with remaining truffles.

i tried tiz n itz delicieux!

Answer 3

Hazelnut Truffles

1 cup hazelnuts
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract

Preheat the oven to 325 degrees F.

Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.

Chop the chocolates finely and place in a bowl.

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 the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.

With 2 teaspoons 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 the refrigerator.

Answer 4

Alky, i choose for a tub after analyzing that... Lindt is amazing, yet no longer the huge-unfold British style.. i like Godiva too from Belgium and there is an Italian one too which I ignore, deeeerrr, might desire to be some thing to do with being caught contained in the domicile for a week now, that's nonetheless snowing and that i ran out of chocolate on tuesday morning...no longer properly worth strolling up the hill by using 18" of snow for although Bella Italia.

Answer 5

Believe it or not, truffles are one of the easiest things to make. All you need is good chocolate, like Lindt, or any other that has 60% or more cocoa. For every 8 oz. of chocolate, use 1/3 cup heavy cream. Heat the cream to just under a simmer, remove from the heat and add the chocolate, allow to melt and then to rest until it's room temperature. To scoop them use a melon baller. For hazelnut truffles, there are 2 ways, you can roll your truffles in the nuts after you form them, or you can add ground hazelnuts to the chocolate when its melted, form them, and then dip them in more melted chocolate to form a nice glazed look. P.S. for the glazing chocolate, melt it just a bit, until smooth enough to dip into.

Answer 6

You might try my recipes (chocolates and candy):

http://www.jannekes.eu/candy/index.html

(all great en made myself, enjoy!)

.

Answer 7

Oh man, now I'm all hungry!