Gianduja Truffles With Hazelnut Centers

1. 1

   Melt chocolate in double boiler over shimmering water. (It is very important that no water get into the chocolate, or it will seize.) Carefully remove the chocolate from the heat and stir the butter in gradually, until mixture is smooth. (European style butters work best because they have a lower water content.)

2. 2

   Stir some of the chocolate into the yolks (stirring constantly), then stir the yolks into the chocolate.

3. 3

   Replace the bowl over the hot water over low heat and stir gently for about 2 minutes. Off heat, stir in liqueur or other flavoring.

4. 4

   Place bowl over an ice bath and stir constantly until mixture cools enough to hold a definite shape. Using rounded teaspoonfuls for each truffle, drop mounds on a piece of waxed paper. Let stand until firm enough to roll between your palms (coated with cocoa) into somewhat uneven round shapes. Finely grate the chocolate and use that for a second coating.

5. 5

   Truffles may be refrigerated or frozen, but should be served at room temperature.

* Per serving · 4 servings · Values may vary.

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