Ingredients

The following ingredients have 15 Servings
  • 8 ounces quality chocolate (I like Valrhona)
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons hazelnut liqueur or 1 teaspoon hazelnut extract
  • 1 1/2 cups about 7 ounces chopped hazelnuts

Instruction

  • Chop the chocolate into fine pieces with a large chef’s knife. Place the chocolate in a large bowl. Heat the heavy cream in a small saucepan over medium-high heat until steaming but not boiling. Pour the hot cream over the chocolate. Let stand for 2 minutes and then slowly stir the mixture with a whisk. When the chocolate begins to incorporate, whisk a bit faster; mix until smooth and combined.
  • Add the hazelnut liqueur and stir until incorporated. Transfer the ganache to the refrigerator and let it stand until the ganache is set, about 1 hour.
  • Place the hazelnuts in a bowl.
  • Use a tablespoon to scoop the ganache from the bowl and quickly roll between your palms. Drop the rolled ganache into the hazelnuts and turn to coat. Place the truffle in a mini cupcake liner or candy cup. Repeat process with remaining ganache.
  • Place truffles in an airtight container and store them in the refrigerator. You may also stack them in a festive holiday tin with a tightly fitting lid.