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1
Place 1 pound of the chocolate in a 2-quart mixing bowl.
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2
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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3
Pour the cream into the bowl with the chocolate.
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4
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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5
Mix in 3/4 cup of the hazelnuts and blend well.
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6
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
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7
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
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8
Line 2 baking sheets with parchment or waxed paper.
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9
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
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10
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
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11
Or use a small ice cream scoop to form the mounds.
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12
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
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13
Dust your hands with cocoa powder and roll the mounds into balls.
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14
These will be the truffle centers.
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15
Cover and chill the centers for another 2 hours in the freezer.
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16
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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17
Line 2 more baking sheets with parchment or waxed paper.
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18
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
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19
Place a truffle center into the tempered chocolate, coating it completely.
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20
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
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21
After dipping 4 truffles, sprinkle a pinch of the remaining ground hazelnuts on top of them, before the chocolate sets up.
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22
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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23
When the truffles are set, place them in paper candy cups.
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24
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
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25
The truffles are best served at room temperature.
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26
Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls.
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27
Any nuts can be substituted for the hazelnuts both inside and outside the truffles.
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28
White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
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29
Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
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30
Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, and substitute finely chopped almonds for the hazelnuts.
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31
Praline Truffles: Substitute finely ground praline (page 147) for the hazelnuts.
