Chocolate Frangelico Truffles
Homemade truffles are easy to make and can be prepared up to 2 weeks in advance. In this recipe, they receive a double dose of hazelnut flavoring, in the liqueur and in the nut coating. Keep the truffles in the freezer until just before serving. For a fuller, dark chocolate taste, use bittersweet chocolate in place of the semisweet.
- 8 oz. semisweet chocolate
- 1/2 cup heavy cream
- 2 to 3 tsp. Frangelico liqueur
- 1/2 cup unsweetened cocoa powder
- 1/2 cup finely ground hazelnuts
Cut the chocolate into 1-inch pieces. Place in the top pan of a double boiler set over but not touching gently simmering water. Stir as the chocolate melts. When it is melted, stir in the cream, mixing well.
Remove the top pan from the heat and let the chocolate cool until nearly firm, 2 to 3 hours. Stir the Frangelico into the cooled chocolate.
Line a tray or baking sheet with parchment paper or aluminum foil. Using a melon baller, scoop out rounds of chocolate, placing them on the tray. When all the chocolate has been used, cover the chocolate balls with aluminum foil and place the tray in the freezer for at least 30 minutes or up to 2 weeks.
A few hours before serving, remove the truffles from the freezer. Place the cocoa powder in a small shallow bowl and the ground nuts in a separate bowl. Roll the frozen balls first in the cocoa and then in the hazelnuts, coating them evenly each time and handling them as little as possible. As each ball is coated, return it to the tray. Then return the tray to the freezer.
About 15 minutes before serving, remove the tray from the freezer and arrange the truffles on a serving platter. Makes about 40 truffles; serves 14 to 16.
Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).