Sunday, December 15, 2013

Day 8 Of The Rosiethon. Rosie Makes Hazelnut Truffles.


Rosie is making Chocolate Hazelnut Truffles today.
This is another favorite of mine.
It consists of a hazelnut base with a deep chocolate ganache topping.
It's intense chocolate, but not overly sweet,
and it's studded with toasted hazelnuts.

Chocolate Hazelnut Truffles

softened, unsalted butter for coating the pan
cocoa powder for dusting

For hazelnut base:
1 cup hazelnuts, toasted
3/4 cup flour
1/2 cup sugar
1/2 tsp Kosher salt
1/2 stick unsalted butter
6-oz. bittersweet chocolate
2 large whole eggs

For ganache: 
2 large egg yolks
1 cup heavy cream
1/8 tsp Kosher salt
12 ounces bittersweet chocolate

Make hazelnut base:
Heat oven to 350°.

Butter bottom and sides of an 8-inch square baking pan.
Dust with cocoa powder, knocking out excess.

Finely grind nuts with flour, sugar, and salt.

Melt butter in 2-qt saucepan.
Remove from heat.
Add chocolate and whisk until smooth.
Add eggs 1 at a time, whisking until smooth.
Stir in nut flour until just combined.

Spread batter evenly in baking pan and bake 15-20,
or until a tester comes out with crumbs adhering.
Cool completely in pan on a rack.

Make ganache: 
Lightly beat yolks in a bowl until light lemon color.
Bring cream and salt just to a boil.
Drizzle half of cream into yolks,
whisking constantly.
Whisk yolk mixture into remaining cream and return to heat.
Cook over low heat, whisking, until slightly thickened
until an instant-read thermometer registers 170°.

Remove from heat and add chocolate, whisking until smooth.
Pour ganache over hazelnut base,
smoothing with offset spatula.
Chill, covered, until firm, at least 5 hours.
Cut into small squares.

Hazelnut, flour, and sugar mixture.

Action shot!

Whisky.  Whisky.

Use plastic and a mini rolling pin to even out the hazelnut base.

Use an offset spatula to clean up the edges.

Ingredients for the ganache.

No comments: