Chocolate Hazelnut Truffles
Servings: 30 Truffles
Directions
Combine the cocoa, sugar and salt in the top of a double boiler. Stir the mixture with a whisk until it is thoroughly mixed, then mix in the hot water. Set the pan over simmering water and stir in the sugar until it’s completely dissolved and the mixture is hot, about 3 minutes. Remove the bowl or saucepan from the simmering water and set aside; cool the contents to room temperature.
In a small bowl using an electric mixer, cream the butter with the vanilla and the almond extract just until it’s light and somewhat fluffy. With the mixer still running, gradually add the lukewarm chocolate mixture, continuing to beat or process just until everything is well-combined. Scrape the mixture into a fresh bowl and let it cool completely, whisking or beating it occasionally to lighten the texture. Refrigerate. (Can add ½ of the hazelnuts at this step if you prefer.)
Scoop small spoonfulls of the chilled mixture and roll them between your hands to form balls. Roll in sifted cocoa or in the finely chopped hazelnuts. Enjoy!
Ingredients
¾ c. cocoa packed; high quality Dutch-process
1 c. sugar
¼ tsp. salt
½ c. boiling water
¾ c. room temperature, unsalted butter
1 tsp. vanilla
1/8 tsp. almond extract
1 c. hazelnuts toasted, skinned and very finely chopped
¼ c. cocoa packed; high quality Dutch-process