Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles are mouthwatering treasures that bring sophistication within the reach of even the novice candy maker.

If you love gourmet chocolates or know someone who you want to surprise with a marvelous gift, you can choose from a whole array of delicious chocolate truffles.

Some of my favorites can be found at Lake Champlain Chocolates,
and at Fannie May Candies.

Why not try your hand at creating your own wonderful treats. You can make a batch to indulge yourself and your family, or you can prepare them and make a lovely presentation with a gift box, basket, or tin.

Chocolate Hazelnut Truffle Recipe #1

4 ounces chocolate, chopped
1/4 cup butter, chopped
1/4 pound sponge cake, rubbed through a sieve
1/4 cup powdered sugar, sifted
2 Tablespoons cognac
1/4 cup hazelnuts, skinned and finely chopped
1/4 cup chocolate sprinkles (chocolate vermicelli or jimmies)

Melt chocolate in a double boiler. Stir in butter until smooth. Remove from heat.

Add cake crumbs, powdered sugar and cognac to chocolate and beat well. Stir in nuts.

Refrigerate until firm enough to mold. Lightly dust fingers with powdered sugar and form mixture into small balls. Roll the balls in chocolate sprinkles (vermicelli/jimmies) until evenly coated. Place in paper cups.

Keep truffles in a cool place and eat within a few days.

Candy making tip: You can find a nice selection of sprinkles, paper candy cups, and candy gift boxes as well as a host of other candy making supplies at Candyland Crafts.

For a delicious selection of chocolate and cocoa powder try the Chocolate Source. :)

Chocolate Hazelnut Truffle Recipe #2

2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned finely ground hazelnuts
3-4 tablespoons cocoa powder

Place 1 pound of chocolate in large mixing bowl. Bring cream to the boil in saucepan over medium heat. Pour cream over chocolate and let stand for 1 minute. Stir or mix until well blended.

Add 3/4 cup of the hazelnuts and blend well. Cover and allow to set overnight at room temperature or 3-4 hours in the refrigerator.

Form 1" balls with your hands, a melon baller, spoon, or even pastry bag. Place on waxed paper covered tray and chill covered until firm.

Roll balls in cocoa powder and chill again.

Prepare remaining chocolate for coating by tempering it. Dip the centers in the tempered chocolate and place on waxed paper covered tray. Sprinkle with remaining hazelnuts before set. Allow to set until firm or chill for 10-15 minutes.

Store in airtight container in refrigerator for up to 1 month or in the freezer for up to 2 months. Be sure to wrap container well with foil. Serve at room temperature. Makes about 60.

***Variations:

Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, powdered sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts, both inside and outside the truffles.

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