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1
Infuse the cream:
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2
In a small saucepan, combine the cream and zest and cook over medium heat to almost boiling.
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3
Remove from the heat and let steep for 10 minutes.
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4
Pass the cream through a strainer and discard the zest.
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5
Melt the white chocolate:
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6
In the bowl of a bain-marie, melt the white chocolate, stirring with a rubber spatula as it melts.
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7
Do not overheat the chocolate--it should never be so hot that you cannot stick the tip of your finger in it.
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8
(White chocolate has an even lower melting point than dark chocolate, and will lump up if overheated.)
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9
Emulsify the chocolate and the cream to make ganache:
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10
Remove the melted chocolate from the heat and slowly whisk in the infused cream.
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11
(At first the chocolate might seize up and separate--do not worry.)
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12
Continue to whisk until the mixture (now a ganache) is smooth, creamy, and holds the lines of a whisk.
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13
Slowly whisk in the butter until incorporated and then add the hazelnuts.
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14
Scrape the ganache into a small bowl and refrigerate for 2 hours.
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15
Scoop the truffles:
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16
Fill a glass with very hot tap water.
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17
Dip a small melon bailer into the hot water and tap on the counter to remove any excess water.
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18
Plunge the melon bailer into the chilled ganache Elr enough down so that it sits completely in the ganache.
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19
Rotate the melon bailer clockwise 360 degrees and remove from the ganache.
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20
Tap the melon bailer to release the ball onto a plate or tray.
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21
Repeat this process until all the ganache has been scooped into balls.
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22
Transfer the plate to the refrigerator and chill.
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23
Make the truffle coating and dip the truffles:
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24
In the bowl of a bain-marie, melt the white chocolate, stirring with a rubber spatula as it melts.
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25
Remove from the heat and cool for 15 minutes.
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26
Set up an assembly line on your counter.
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27
From left to right, place the chilled ganache balls, the bowl of melted chocolate, a tray with the ground hazelnuts, and a container to hold your finished truffles.
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28
With your left hand, pick up 2 ganache balls and dip them quickly into the melted chocolate and roll them around until coated.
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29
Drop the balls with your left hand into the ground hazelnuts.
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30
With your right hand roll the balls until completely enrobed.
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31
Pick up the finished candies with your right hand and place them in the container.
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32
Serving Suggestions:
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33
Serve these truffles at room temperature on a tray with coffee for dessert.
