Chocolate Hazelnut Truffles
- 4 oz. - semi-sweet chocolate chips
- 4 oz. - unsweetened chocolate, chopped
- 1/2 cup – Domino® Light Brown Sugar
- 1/2 cup - heavy cream
- 1 tablespoon - unsalted butter at room temperature, cut into small pieces
- 1/2 teaspoon - almond extract
- 2 tablespoons - Frangelico (hazelnut liquor)
- 25 to 30 - hazelnuts, whole
- 1/2 cup - chopped hazelnuts
- 1/2 cup - rice cereal, crushed
In a microwave-safe bowl, melt chocolate on high for 30 seconds, then 15 seconds at a time, stirring in between, until melted. Set aside.
In a medium sized saucepan over medium heat, add heavy cream, butter and sugar. Bring just to a boil. Slowly pour the hot cream mixture over the chocolate, blending well with a rubber spatula. If chocolate is no longer melted, microwave for additional15 seconds and stir before adding the hot cream mixture. Add liquor and extract, stir until combined.
Place a piece of plastic wrap directly on top of the chocolate mixture to prevent condensation. Refrigerate for 2 to 3 hours, or until mixture becomes firm. If too firm, let sit at room temperature until soft enough to roll with your hands.
Combine the chopped hazelnuts and crushed rice cereal in a bowl and set aside.
Scoop chocolate up with a teaspoon, and with a whole hazelnut in the center, shape into a 1-inch ball. Roll truffle balls in the topping, and place in mini paper liners.
Keep truffles refrigerated in an airtight container for up to 2 weeks. Let truffles sit at room temperature for at least 30 minutes before serving.
Yield: 25 to 30 truffles