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.

 Lightly whisk eggs.

 Bring cream just to a boil
and pour half into the eggs, whisking.

 Pour egg mixture back into cream.

 Bring it to 170 degrees.

 Add in chocolate.

 Stir until completely smooth.

 Pour ganache onto hazelnut base.

Smooth ganache.
Chill at least 5 hours,
then cut into squares.

 

 Rosie's done with her Rosiethon.
Merry Christmas, everyone!

Check out my previous posts, in case you missed any:

Day 1  -  Browned Butter Brownies

Day 2  -  Peanut Butter Kisses

Day 3  -  Jo's Sugar Cookies

Day 3  -  Snickerdoodles

Day 3  -  Magic Cookie Bars

Day 3  -  Rum Raisin Truffles

Day 3  -  White Christmas Fudge

Day 4  -  Rosie's Mounds Bars

Day 5  -  Kourambiethes

Day 6  -  Cranberry and Pistachio Bark

Day 6  -  Lime Coins

Day 6  -  Chewy Coconut Macadamia Bars

Day 7  -  Buckeyes

Day 8  - Cranberry Walnut Oatmeal Cookies

Day 9  -  Brownie Squares

Day 9  -  Caramel Pecan Cookies

Day 10  - Chocolate Pixies

Day 11 -  Pecan Pie Bars

Day 11 -  Praline Cookies

Day 8 at Outer Banks Voice -   Turtle Brownies

Day 9  -  Apricot Almond Biscotti 

Day 9  -  Mocha Toffee Cashew Bars

Day 12  -  Ultimate Sour Lemon Butter Bars

Day 12  -   Cranberry Orange Macaroons

Day 13 -   Dixie Peanut Brittle

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.