Hazelnut
Or Almond Truffles
2/3
cup finely ground toasted almonds or hazelnuts
7 T melted butter
3 oz.
bittersweet chocolate
3 oz. milk chocolate 1 T Amaretto (for almond) or 1 T
Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp.
vanilla extract
1 1/2 tsp. almond extract
Makes
about 30 truffles
Note:
Pregnant or nursing women, young children or any with an immune deficiency
should not eat foods made with raw eggs.
Chop
toasted nuts in a blender or food processor until finely chopped. Slowly
drizzle in 3 tablespoons of melted butter and process till well mixed. Set
aside.
Heat
remaining 4 T of butter in a small saucepan until very hot and bubbly (be
careful not to let it burn). Remove from heat and add the chocolate. Stir
constantly until smooth and melted. Set aside.
In
a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add
extracts and liquor and continue to beat until thick. With mixer on
slow to medium speed, gradually beat in the nut mixture, then gradually beat in
the melted chocolate mixture. Beat until smooth and well mixed. Cover with
plastic wrap and refrigerate for at least thirty minutes or until firm
Place
your choice of coating in a bowl. If you're going to have more than one, use
separate bowls. Some possible coating choices are: toasted coconut, chopped
nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop
out a teaspoon full of the truffle mixture and, using your fingers, roll it
into a ball. Work quickly as the heat of your hand will quickly start melting
the chocolate. Drop ball in the coating bowl. Repeat the process until there
are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating
mixture and a sheet of waxed paper.
Wrap
truffles in an air tight container and store in the refrigerator for up to ten
days or in the freezer for up to a month.
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