There is something about chocolate that is comforting. As snow descended upon London this past weekend, I got it in my head that it was perfect timing to make Truffles. I also prefer Milk Chocolate and Love Nutella so I thought, why not make Hazelnut Truffles.  This was a perfect activity to do as I watched the snow fall. By North East and Midwest standards this would be considered flurries, here a large storm!  Also, that evening I was able to package them up and bring them as a little hostess gift, rest I gave to Neil to bring to his office.

 

1 Cup of Hazelnut nuts with skins off and roasted for 10 minutes

3/4 Cup of Sugar

1/2 Cup of Water

20 oz of chocolate of Milk Chocolate

1/2 Cup of Cream

4 oz of Butter

14 oz of either Milk Chocoalte, Dark Chocolate, or White Chocolate

In a sauce pan bring sugar and water to a boil until it becomes a light amber color. This will take about 10-12 minutes. On a jellyroll pan spread out hazelnuts over a silpat and pour the melted sugar over the hazelnuts and let set and harden. Once cooled and hardened break off pieces and pulse in a food processor until it breaks up into little crumbs. Set aside.

In a double broiler melt the chocolate, cream, and butter. Once melted and smooth, let cool slightly and then stir in ground hazelnuts. Place in Refrigerator until completely chilled about 2 hours.

 

Forming Truffles

I used a small Ice Cream Scoop and scooped out balls of chocolate hazelnut goodness and placed on a baking sheet with a silpat underneath. (basically I have multiple silpats in every size and USE THEM ALL THE TIME!) I put them in the freezer for about 1 hour to make them easier to work with.

In a double boiler melt 14 oz of Milk Chocolate or Dark or White or a mixture of all Three! (separately!) Once chocolate is smooth and completely melted place a ball of hazelnut goodness in the chocolate and roll around until all covered and place on a baking with a silpat and let the chocolate harden completely!

ENJOY! Happy Friday I hope you have a good weekend!