This is another idea for you for a Christmas candies as gifts. Last week, I showed you my recipe for chocolate nut clusters and this week I am giving you my recipe for chocolate hazelnut truffles.
Christmas Candies for Gifts : Chocolate/Hazelnut Truffles : The Process
This is a very basic chocolate truffle recipe and like any basic chocolate truffle recipes it starts by making a very thick ganache. To do this, I first simmered my heavy cream. Then shut it off and poured it over the chocolate chips. Waited a couple minutes and stirred it up. For more clarification and instruction on this you can check out my chocolate ganache post.
After the ganache is made it has to set. To do this, just simply cover the bowl and put it in the fridge for 1 hour. While that’s happening, you can get together what we will use to roll these truffles into. That being some toasted hazelnut crumbs and candy cane pieces.
After your ganache sets you need to use an iced cream scoop to portion them into balls. Then back in the freezer this time for 20 – 30 minutes or until firm.
Your last step is to just roll them in those crumbs that we made before.
I hope you all enjoyed this recipe and I hope you all have an amazing holiday! Follow this blog to make more messes with me and follow me on Instagram, Facebook Twitter and Snapchat this holiday season for everything I am up to and I’ll see you all next time. Bye Guys
Chocolate Hazelnut Truffles
A chocolate ball tossed in hazelnut pieces and crushed candy cane.
Ingredients
Base
- 8 oz semi - sweet chocolate chips
- 1/2 Cup of Heavy Cream
Decoration
- Crushed Hazelnuts
- Crushed Candy Cane
Instructions
- Place the hazelnuts in a food processor and pulse until you get fine crumbs.
- Crush up 2 candy canes into small pieces and combine that with the hazelnut crumbs. Set aside
- Add the chocolate chips to a large bowl.
- Place the heavy cream into a small saucepot over medium low heat until it comes to a simmer.
- Pour the hot heavy cream over the chocolate chips. Make sure all are submerged and wait 2 minutes.
- Stir until the ganache comes together.
- Refridgerate for 1 hour or until set.
- Using a small cookie scoop, portion the ganache into balls 1 inch in diemeter. Put them in the freezer for 20-30 minutes until firm.
- Roll each ball in the crumbs and enjoy. Place any leftovers in the fridge.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.