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Chocolate Hazelnut Truffles (Tartufi dolci del Piemonte)
Preparation time 5 ½ hours (including cooling time)
Bake time 10-15 minutes
Makes 40-50 pieces
Ingredients
- 150 grams (5.3 ounces or 1 heaping cup) whole hazelnuts, roughly chopped
- 100 grams (½ cup) sugar, divided
- 50 milliliters (3½ tablespoons) water
- 100 milliliters (⅓ cup+1½ tablespoon) heavy cream
- 1 teaspoon strong brewed coffee
- 300 grams (10.6 ounces or 1¾ cup) chocolate, broken into pieces or chopped [I used 60% cocoa content]
- 75 grams (5½ tablespoons) butter, at room temperature
- 1 tablespoon liqueur [I used rum]
- pinch of salt
- Unsweetened cocoa powder, for dusting
Method
- Preheat oven to 175C (350F). Line a baking sheet with parchment and set aside. Line a very small baking dish with parchment and set aside. [Note: I used a rectangular, glass baking dish that measured 13cmx18cm / 5inx7in and 5cm/2in in height.]
- Measure all the ingredients.
- Combine the water and half the sugar in a saucepan and boil until the sugar completely dissolves. Add the chopped nuts to the water/sugar and spread the mixture on the prepared baking sheet in a single layer. Bake in the oven for 10–15 minutes until the nuts are caramelized and golden brown, turning occasionally. Cool the baked nuts before using.
- Combine the cream, coffee, and remaining sugar in a saucepan and bring to a boil. Take the mixture off the heat and stir in the chocolate, butter, salt and liqueur until smooth and the chocolate is completely melted.
- Fold in the cooled caramelized nuts into the chocolate mixture.
- Pour the mixture into the prepared baking dish. Cool to room temperature and then cover and place the mixture in the refrigerator for at least 5 hours.
- When the truffle mixture is set, take it out of the container and peel off the parchment. Place it on a cutting board, dust the top with cocoa powder and with a sharp knife, cut it into cubes which are about 2½cm or 1in in size.
- Serve! Store leftovers in an airtight container in a cool, dry place.
Published: 27 December 2020