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Chocolate Truffles with Hazelnut Ganache

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Molded bittersweet chocolate truffles stuffed with a hazelnut liquor chocolate ganache. The perfect homemade gift for the one you love.

Ingredients

Scale
  • 10 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 cup hazelnut liqueur
  • 8 ounces semisweet or bittersweet chocolate, chopped fine

Instructions

  1. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
  2. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
  3. Using a rubber spatula, stir gently, starting in the middle of the bowl until all chocolate is melted and the mixture is smooth and creamy.
  4. Gently stir in the hazelnut liqueur.
  5. Pour the mixture into an 8 by 8-inch glass baking dish and let sit in a cool dry place.
  6. Working quickly spoon a tablespoon of melted chocolate into each of the truffle molds.
  7. Carefully and gently swirl the mold to coat the sides with chocolate. If the chocolate doesn't want to move use the back of a small spoon to work the chocolate up the sides.
  8. Place a cooling rack over a piece of parchment paper and invert the mold onto the cooling rack. Let sit for 30 mins – 1 hour allowing for excess chocolate to drip and chocolate to partially set.
  9. Transfer the mold to the refrigerator to chill. The chocolate shells are ready when firm and no longer shiny.
  10. Transfer the chocolate ganache to a piping bag.
  11. Pipe the chocolate into the chocolate molds 3/4 of the way full.
  12. Gently tap the mold to level the ganache.
  13. Return to the refrigerator for 1 hour.
  14. Repeat the melting process with the remaining chocolate.
  15. Spoon the melted chocolate over the molds.
  16. Gently tap the molds to level the chocolate.
  17. Using a cake spreader spread the chocolate removing any excess chocolate.
  18. Allow to set in the refrigerator for 1 hour.

Notes

Work quickly when coating mold with chocolate to prevent it from setting prematurely. Use a piping bag for precise ganache filling. Allow adequate refrigeration time between each step for proper setting.

Nutrition

Find it online: https://www.rapidrecipes.blog/crunchy-chocolate-hazelnut-truffles/