Kitchens Are Monkey Business: Day 13 Of The Rosiethon. Chocolate Hazelnut Truffles.

Sunday, December 23, 2012

Day 13 Of The Rosiethon. Chocolate Hazelnut Truffles.

The Rosiethon is coming to a close.

It's Day 13 of the Rosiethon
and I'm making Chocolate Hazelnut Truffles.
These delectables have a chocolate hazelnut base
with a sinfully rich ganache topping.

I humbly thank Mr. Hawthorne for shelling the hazelnuts.

I am indebted to you.

Chocolate Hazelnut Truffles

Hazelnut base:
cocoa powder for dusting
1 cup hazelnuts, toasted
1/4 cup flour
1/2 cup sugar
1/2 tsp salt
1/2 stick (1/4 cup) unsalted butter
6 oz. bittersweet chocolate, chopped
2 eggs

Heat oven to 350 degrees.
Butter bottom and sides of an 8-inch square baking pan and dust with cocoa powder, knocking out excess.
Finely grind nuts in food processor with flour, sugar, and salt.
Melt butter and chocolate in saucepan.
Whisk until smooth.
Add eggs, 1 at a time, whisking until smooth.
Stir in nut flour until just combined.
Spread batter evenly in prepared pan and bake about 15 minutes, or until top is firm and dry and a tester inserted in center comes out with crumbs adhereing.
Cool completely in pan on a rack, at least two hours.

Sprinkle cocoa powder onto buttered baking dish.

Shake off any excess.

Process nuts, flour, sugar, and salt.

Melt butter.

Add in chocolate and stir until smooth.

Add eggs, one at a time.

Whisk after each addition.

Whisk whisk.

Stir in nut flour.

Mix completely.

Pour into prepared pan.

Spread out evenly.

Plastic wrap and a mini rolling pin work well.

Ready for baking.

After baking and cooling,
spread the ganache over top.

Ganache

2 large egg yolks

1 cup heavy cream

1/8 tsp salt

12 ounces bittersweet chocolate, chopped

Lightly beat ylks in a bowl.

Bring cream and salt just to a boil.

Add half of the cream to the yolks in a slow stream, whisking constantly.

Whisk yolk mixture into into remaining cream and cook over low heat, whisking constantly, until thickened and a thermometer reads 170 degrees. Do not let boil.

Remove from heat and add chocolate, whisking until smooth.

Pour ganache over hazelnut base in pan, smoothing top with offset spatula.

Chill, covered, until firm, at least 5 hours.

Cut into squares.