The truffles (truffles), are small sweet delights of Belgian origin but widespread throughout the world, with a long history at least 100 years. You can be realized in many different flavors: coffee, coconut, white chocolate! We chose a version with dark chocolate, hazelnut and toasted hazelnuts, to create truffles with an intense and enveloping taste.
Once you have left firm up the chocolate mixture, you can knead by hand and create as many balls garnish with cocoa powder, which gives the truffles precisely the form of truffles. In fact, you can customize these delicious pralines with many other ingredients: sprinkles, sugar, hazelnuts or coconut kernels!
The truffles are easy to make but so refined and ideal as gifts or to serve after a romantic dinner or to accompany the tea, perhaps creating a cabaret delicious truffles, pralines and simple mascarpone chocolate truffles!
- Ingredients for 30 truffles
- Liquid fresh cream 200 ml
- Dark chocolate 100
- gianduja chocolate 100 g
- hazelnuts 100 g
- Grand Marnier 1 teaspoon
- For the topping
- Unsweetened cocoa powder q.s.
To prepare truffles, start by roasting the hazelnuts on a baking tray lined with baking paper (1), in oven preheated to 150 degrees for 30 minutes (130 ° for 20 minutes when a convection oven). Meanwhile, melt the chocolate in a double boiler and gianduja (2), stirring with a wooden spoon (the water in the pot should not get to touch the container in which you melt the chocolate). When completely melted, even pour the liquid fresh cream (3) and continue stirring.
Add the liqueur Grand Marnier (4), stir again until mixture is creamy, smooth and free of lumps. Then turn off the heat and transfer the mixture into a bowl; while it cools, take hazelnuts, toasted and now put them in the mixer (5), to finely chop them (6).
Then add to the chocolate mixture into the bowl (7) and stir with a wooden spoon to mix the ingredients (8). Cover the dough with plastic wrap (9) and let it harden in the refrigerator for 2-3 hours, until it will be very hard and compact.
At this point taken a teaspoon of mixture at a time (about 10 g) (10); for this you can also use a dosagelato. Work the balls with your hands to give a more regular shape (11). A hand hand that worked them, the balls lying on a tray (12), which then will place in the refrigerator to harden at least 1 hour.
Then, a tray sprinkle with sifted cocoa (13) and make your roll the truffles (14) to coat them thoroughly. Serve the truffles inside small cups of colored paper (15)!
You can keep the truffles in the refrigerator for 1-2 days.
You can vary the ingredients to decorate truffles, rolling them in chopped nuts, coconut or white chocolate chips instead of cocoa!