Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Good-quality unsweetened

  2. -chocolate 2 Egg yolks

  3. 1 c Confectioner's sugar

  4. 1/2 c Heavy or whipping cream

  5. 4 tb (1/2 stick) unsalted butter

  6. 1/4 c Scotch whiskey

  7. 30 Whole shelled hazelnuts

  8. 1 c Sifted unsweetened cocoa

  9. 1. Preheat the oven to

  10. 2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over

  11. 3. Combine the egg yolks and 1/2 cup of the confectioner's sugar in a

  12. 4. Combine the cream, butter, and remaining

  13. 1/2 c. sugar in a

  14. medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted. 5. Slowly pour the hot sugar mixture over the egg yolk mixture,

  15. 1 minute.

  16. 6. Place the mixture in the refrigerator and chill until firm,

  17. 30 to

  18. 45 minutes.

  19. 7. Meanwhile, place the hazelnuts on a baking sheet and toast them

  20. 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside.

  21. 8. Roll a spoonful of the chilled chocolate around each hazelnut to

  22. 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.

  23. 9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low

  24. heat. Remove the pan from the heat. 10. Sprinkle a shallow dish generously with cocoa. Dip each truffle

  25. in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins


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