I was watching Barefoot Contessa the other day and watched old Ina make truffles. They looked yummy and very easy. Here is my truffle adventure to share. I will say this: the recipe turned out much more bitter than I expected and I noticed that her recipe didn't have any eggs in it, which most others do! Next time I make these I would definitely change the recipe up to make them less bitter. I will probably dust these with some powdered sugar to help add some sweetness before I hand them out as Christmas goodies. What's your take on this one?
Directions
Preheat the oven to 325°. Chop the hazelnuts and place on a sheet plan. Roast them in the oven for 10 minutes. If the hazelnuts have skin on them, roast them for 25 minutes. Set aside to cool.
Chop the chocolates finely and place in a bowl.
Heat the cream in a small saucepan until it boils.
Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. (I couldn't find my sieve and it worked just fine pouring it in). With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.)
Whisk in the hazelnut liqueur, coffee, and vanilla. I used Caramel Brulee coffee from Cost Plus World Market to add a little more flavor.
Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.Excuse the PBR box on the bottom shelf. PBR, the drink of champions!
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
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