Edible gifts Hazelnut liqueur chocolate truffles recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edible gifts Hazelnut liqueur chocolate truffles recipe By You Magazine - December 5, 2021 Gorgeously nutty and hard to resist, these truffles are best stored in the fridge until ready to serve. You can use your favourite liqueur: amaretto, Baileys or even a spiced rum all work really well. Ellis Parrinder MAKES ABOUT 25 200g dark chocolate (55%-70% cocoa, see tip below) 150ml double cream 2 1⁄2 tbsp hazelnut liqueur (such as Frangelico) 1 tbsp softened unsalted butter 1 tbsp crème fraîche 3 tbsp cocoa powder 3 tbsp chopped toasted hazelnuts Line a loaf tin or shallow container with clingfilm. Chop the chocolate as finely as you can. Heat the cream in a medium saucepan until just steaming. Add a pinch of salt and the liqueur, then tip in the chocolate. Gently stir together to melt the chocolate and combine with the cream. Stir in the butter then the crème fraîche until just combined, then pour into the container. Set aside to cool to room temperature, then chill for at least 2 hours. Use a teaspoon measure to scoop up heaped balls of the chocolate truffle mixture and roll them in your hands to balls. Place on a parchment-lined baking sheet and chill for 30 minutes, or pop in the freezer for 10 minutes. Sift the cocoa powder on to a small plate. Whiz the hazelnuts briefly in a small food processor to a fine crumb, then tip on to a second plate. Roll half of the truffles in the cocoa and half in the ground hazelnuts, ensuring they are coated all over. Chill until ready to give as a gift or to serve. They are best stored in the fridge and will keep for up to one week. TIP The higher the cocoa solids in your chocolate the less sweet and more intensely chocolatey your truffles will be. You can use 100g chocolate with 55% cocoa solids and 100g chocolate with 70% cocoa solids as a good balance. You can also use a chocolate that has chopped hazelnuts in it, such as Lindt Excellence Roasted Hazelnut. Food styling: Sarah Hardy. Prop styling: Max Robinson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved