Dark Chocolate Hazelnut Truffles Recipes

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Steps:

• Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
• Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
• Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

Steps:

• In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
• Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
• Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
• If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

Steps:

• In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
• Meanwhile, heat oven to 350°F. Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.
• Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.

Steps:

• Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.
• Stir in the spread until well combined.
• Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
• Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
• Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
• Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.
• Refrigerate for 45 minutes or until firm and set.

Steps:

• For ganache, break chocolate into small pieces in a large aluminum bowl.
• Bring cream slowly to a light boil in a small saucepan over low heat.
• Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth.
• Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls.
• Form even round balls and place on waxed paper, slightly flattening bottom.
• For coating, melt the chocolate in a double-boiler. If you don't have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel.
• Sift together cocoa powder and icing sugar.
• Dip each ball in the melted chocolate (slightly cooled, but not hardened); place back on waxed paper to let chocolate harden slightly.
• When chocolate is hardened enough so that it doesn't rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat.
• Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter.
• White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above.
• Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder.
• Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache.
• Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
• Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder.
• Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
• Coffee Truffles: Roll in coffee powder instead of cocoa.

Steps:

• In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
• Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.

Steps:

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.