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Prep 30min
Total2hr40min
Servings36
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Ingredients
4
oz bittersweet baking chocolate, chopped
4
oz semisweet baking chocolate, chopped
1/4
cup whipping cream
5
tablespoons cold butter, cut into pieces
2
tablespoons hazelnut liqueur
4
oz (about 1 cup) hazelnuts (filberts)
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Steps
1
In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
2
Meanwhile, heat oven to 350°F. Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.
3
Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.
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A 1-inch cookie or ice cream scoop (#100 size) comes in handy for scooping the truffles.
For added "ahhh," place each truffle in a small paper candy cup.
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