Gianduja Truffles
- 12 ounces gianduja, finely chopped
- 1 3/4 pounds bittersweet chocolate, finely chopped
- 1 cup heavy whipping cream
- 2 tablespoons Frangelico or other hazelnut-flavored liqueur
- 3 to 4 tablespoons cocoa powder
- Place the gianduja and 4 ounces of the bittersweet chocolate in a 2-quart mixing bowl.
- In a 1-quart saucepan over medium heat, bring the cream to a boil.
- Pour the cream into the bowl with the chocolate.
- Let the mixture stand for 1 minute, then stir together until thoroughly blended.
- Stir in the Frangelico and blend well.
- Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
- Line 2 baking sheets with parchment or waxed paper.
- Using a small ice cream scoop, form the truffle cream into mounds about 1 inch in diameter.
- Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
- Dust your hands with some of the cocoa powder and roll the mounds into balls.
- These will be the truffle centers.
- Cover and chill the centers for another 2 hours in the freezer.
- Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
- Line 2 more baking sheets with parchment or waxed paper.
- Melt and temper the remaining 1 1/2 pounds bittersweet chocolate (see pages 2530).
- Place a truffle center into the tempered chocolate, coating it completely.
- With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
- After dipping 4 truffles, dust the tops of them lightly with some of the remaining cocoa powder before the chocolate sets up.
- Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
- When the truffles are set, place them in paper candy cups.
- In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
- The truffles are best served at room temperature.
bittersweet chocolate, heavy whipping cream, frangelico, cocoa powder
Taken from www.epicurious.com/recipes/food/views/gianduja-truffles-393438 (may not work)