- 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 (see p[). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate
- 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.
Hazelnut Or Almond Truffles
#myrecipe
By Pankaj Chandra
May, 7th
603
Servings
1 person
Cook Time
1 hr
Ingredients
6
- 8
Ingredients
- Toasted almonds
- Butter
- Chocolate
- Milk Chocolate
- Egg yolks
- Sugar
- Vanilla Extract
- Almond Extract
