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Orange-Scented Chocolate Truffles Dusted with Toasted Hazelnuts
Makes About 20 Truffles
*8 oz. bittersweet chocolate
*1/2 cup heavy cream
*1 tsp. vanilla extract
*1 tsp. orange zest, finely chopped
*4 tbls. unsalted butter, cut into small pieces, room temperature
*1 cup toasted hazelnuts
1Shave chocolate using a chef's knife or box grater.
2Bring the cream to a simmer in a saucepan. Remove from heat and add the chocolate, vanilla extract and orange zest. Let stand for 10 minutes to allow the chocolate to melt. Stir mixture until smooth.
3Using an electric mixer with the paddle blade attachment, add the butter pieces one at a time until completely combined. Chill mixture in the bowl for 4 hours or overnight.
4Toast the hazelnuts in a 350F degree oven for about 4-5 minutes or until lightly brown. Let cool and then rough chop and place on a small sheetpan.
5Use a teaspoon to scoop out a heaping spoonful of the truffle mixture and roll it quickly between your hands until you form a ball about 1-inch in diameter. Place the ball onto the sheetpan with the hazelnuts and roll around until coated. Repeat with the rest of the mixture.
6Keep refrigerated until ready to serve.
Chef Chris Ferrell, White Horse Tavern, Newport, RI