Bittersweet Chocolate And Hazelnut Truffles Recipe

1. 1

   Place chocolate in medium metal bowl.

2. 2

   Bring cream to simmer in small saucepan.

3. 3

   Pour over chocolate; let stand 2 min.

4. 4

   Whisk till smooth.

5. 5

   Fold in brandy and vanilla.

6. 6

   Cold completely, stirring occasionally, about 30 min.

7. 7

   Using electric mixer, beat chocolate mix till fluffy and lighter in color, about 4 min.

8. 8

   Fold in 6 Tbsp.

9. 9

   grnd hazelnuts.

10. 10

    Cover and chill truffle mix till hard, about 2 hrs.

11. 11

    Line baking sheet with waxed paper.

12. 12

    Place 1 1/2 c. minced nuts in another medium bowl.

13. 13

    Fill glass with warm water.

14. 14

    Dip 1-inch-diameter melon baller into water, then into truffle mix, forming round truffle.

15. 15

    Drop truffle into nuts; roll to coat completely and press to adhere.

16. 16

    Place on prepared sheet.

17. 17

    Repeat with remaining truffle mix and nuts.

18. 18

    Cover and refrigeratetill hard, about 1 hour.

19. 19

    (Can be made 2 days ahead; keep chilled.)

20. 20

    This recipe yields about 30.

21. 21

    Comments: Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.

* Per serving · 4 servings · Values may vary.

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