Tuesday, 2 March 2010

Sortilège truffles, rolled in crushed toasted hazelnuts

On with the food !
This is my first attempt at making truffles. Please, don't refrain from doing them, especially the rolled kind, because they are SO easy to make. Those dissapeared in a snap and my guests helped themselves to make sure there was none remaining at the end of the evening, by dividing what was left in containers to bring home.
You can see there that I had a little problem with the hazelnuts: I didn't quite have enough to cover all the truffles, but also, they got a bit oily and grinded a bit into a paste instead of cute crunchy bits. I'm thinking maybe the fact I toasted the nuts a few days before I grinded them might have done that. We'll have to test it later...

Sortilège Truffles
Adapted from Use Real Butter

1 pound good quality dark chocolate (I used Callebaut)
1 cup heavy cream
2-4 tbsps Sortilège (I went up to 7 myself, but feel free to replace with your favorite alchool)
2 cups of skinned toasted hazelnuts

How to
Fine chop the chocolate and place in a medium bowl. Heat the cream until it begins to boil. Remove from heat and pour the cream over the chocolate. Let sit for a minute (make sure all chocolate is covered by the cream). Stir the chocolate and cream together until velvety and smooth. Stir in the Sortilège. Let the ganache cool until solid. Scoop out teaspoon-size balls of ganache and roll into a ball.

Roll in cocoa powder, powdered sugar, nuts, crushed candy, or enrobe in tempered chocolate (if enrobing, you will want a pound of chocolate for the tempering and double enrobing may be necessary if cracking occurs on the first shell). To toast the hazelnuts, place them on a cookie sheet and bake until the skins will visibly start to split (should take about 10 minutes). When the hazelnuts are done, place them in a towel while hot, and rub them together. The skins will then fall off. Don't worry about taking all the skins off, some bits will remain, but it will not affect the taste.

Happy eating !

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