Bittersweet Chocolate And Hazelnut Truffles Recipe

• 8 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
• 1/2 c. whipping cream plus
• 2 Tbsp. whipping cream
• 1 Tbsp. brandy
• 1/4 tsp vanilla extract
• 6 Tbsp. grnd toasted hazelnuts
• 1 1/2 c. hazelnuts toasted, minced

1. Place chocolate in medium metal bowl.
2. Bring cream to simmer in small saucepan.
3. Pour over chocolate; let stand 2 min.
4. Whisk till smooth.
5. Fold in brandy and vanilla.
6. Cold completely, stirring occasionally, about 30 min.
7. Using electric mixer, beat chocolate mix till fluffy and lighter in color, about 4 min.
8. Fold in 6 Tbsp.
9. grnd hazelnuts.
10. Cover and chill truffle mix till hard, about 2 hrs.
11. Line baking sheet with waxed paper.
12. Place 1 1/2 c. minced nuts in another medium bowl.
13. Fill glass with warm water.
14. Dip 1-inch-diameter melon baller into water, then into truffle mix, forming round truffle.
15. Drop truffle into nuts; roll to coat completely and press to adhere.
16. Place on prepared sheet.
17. Repeat with remaining truffle mix and nuts.
18. Cover and refrigeratetill hard, about 1 hour.
19. (Can be made 2 days ahead; keep chilled.)
20. This recipe yields about 30.
21. Comments: Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.

bittersweet, whipping cream, whipping cream, brandy, vanilla, hazelnuts, hazelnuts

Taken from cookeatshare.com/recipes/bittersweet-chocolate-and-hazelnut-truffles-85039 (may not work)