Indulgent little truffles with a touch of booze.
Ingredients:
Makes about 40
Directions:
Line a large oven tray with baking paper. Place sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves, using a pastry brush dipped in water brush the sides of pan to remove any sugar crystals. When the sugar dissolves and starts to simmer, increase heat to medium-high and boil for 8-10 minutes without stirring or until a caramel forms (it turns a golden color). Stir in nuts then pour over tray. Stand until cool and hard.
Place 400g dark chocolate in a heatproof bowl. Place cream and butter in a saucepan. Bring to the boil over medium heat then pour over chocolate. Stand for 2 minutes then stir until smooth. Refrigerate for 20 minutes or until set.
In a food processor, pulse hazelnuts with caramel until it becomes coarsely chopped praline. Otherwise crush using a rolling pan. Transfer to a bowl and stir in chocolate mixture. Add the brandy and return to fridge for 30 minutes. Roll tablespoonfuls of mixture into balls then place on a tray. Top each ball with a hazelnut. Refrigerate for 1 hour or until firm.
Melt remaining dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Cool to room temperature. Coat the truffles in chocolate. Place on a tray covered with a baking sheet then refrigerate for 20 minutes or until set. Store in the fridge for up to 2 weeks. The taste actually gets better after a few days.
Adapted from Original Recipe
- 3/4 cup / 165g caster sugar
- 1 cup / 150g hazelnuts, roasted, peeled
- 750g dark chocolate, chopped
- 150ml pouring cream
- 100g butter, chopped
- 1 1/2 tbsp brandy
- hazelnuts, roasted, peeled, to decorate
Line a large oven tray with baking paper. Place sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves, using a pastry brush dipped in water brush the sides of pan to remove any sugar crystals. When the sugar dissolves and starts to simmer, increase heat to medium-high and boil for 8-10 minutes without stirring or until a caramel forms (it turns a golden color). Stir in nuts then pour over tray. Stand until cool and hard.
Place 400g dark chocolate in a heatproof bowl. Place cream and butter in a saucepan. Bring to the boil over medium heat then pour over chocolate. Stand for 2 minutes then stir until smooth. Refrigerate for 20 minutes or until set.
In a food processor, pulse hazelnuts with caramel until it becomes coarsely chopped praline. Otherwise crush using a rolling pan. Transfer to a bowl and stir in chocolate mixture. Add the brandy and return to fridge for 30 minutes. Roll tablespoonfuls of mixture into balls then place on a tray. Top each ball with a hazelnut. Refrigerate for 1 hour or until firm.
Melt remaining dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Cool to room temperature. Coat the truffles in chocolate. Place on a tray covered with a baking sheet then refrigerate for 20 minutes or until set. Store in the fridge for up to 2 weeks. The taste actually gets better after a few days.
Adapted from Original Recipe
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