Thursday, December 9, 2010

Christmas Baking. Day 2. Cookie #6. Chocolate Hazelnut Truffles.

It's still Wednesday. Day 2 of the Rosiethon. Rosie's making Chocolate Hazelnut Truffles. It's two parts: The first is a hazelnut base. The second is a ganache.
Ingredients for the hazelnut base: 1 cup hazelnuts, toasted 3/4 cup flour 1/2 cup sugar 1/2 tsp salt 1/2 stick butter 6 oz. bittersweet chocolate I think I subbed semisweet here. I was out of bittersweet chocolate since I used that for the chocolate for the ganache. 2 large whole eggs Prepare baking dish. Butter an 8-inch pan and dust with cocoa powder. Finely grind nuts in processor with flour, sugar, and salt. Melt butter in saucepan. Remove from heat and add chocolate, whisking until smooth. Add eggs one at a time, whisking until smooth. Stir in nut flour until just combined. Spread batter evenly and bake at 350 degrees for 15-20 minutes. Cool completely before adding ganache. Recipe for ganache later. Let's do the brownie layer first:
Hazelnuts into the processor. Flour in.
Sugar in. Some salt.
Process. I nuked my butter to melt it. Then added in the bittersweet chocolate and whisked to melt. Add in eggs. Whisk until smooth. Add nut flour to chocolate mixture. Stir until just combined. Prepare 9 inch square pan with butter and cocoa. Place a sheet of plastic wrap over top and roll out evenly. Use an offset spatula to straighten the edges. Bake 350 degrees for 15-20 minutes. Cool completely before adding ganache. Now for the ganache.
Ingredients for ganache: 2 large egg yolks 1 cup heavy cream 1/8 tsp salt 12 oz bittersweet chocolate (not unsweetened) Lightly beat yolks. Bring cream with salt just to a boil then drizzle half of it into the yolks, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened. Remove from heat and add chocolate, whisking until smooth. Pour over hazelnut base. Cover and chill until firm - at least 5 hours.
Beat two egg yolks.
Heat cream with pinch of salt just to a boil.
Slowly pour half of hot cream into yolks, whisking constantly.
Whisk!
Pour yolk mixture back into remaining cream and heat over low heat until mixture thickens.
Add in chocolate.
Whisk away.
Until smooth.
Pour ganache over hazelnut base.
Use an offset spatula to smooth. Cover and refrigerate until firm. At least five hours.
Wednesday. Day 2 of the Rosiethon. Chocolate Hazelnut Truffles.