Ingredients with Measurements:
- 1 cup heavy cream
- 12 oz. semisweet chocolate, chopped
- 1/2 cup gianduja chocolate, chopped
- 1/4 cup unsalted butter, softened
- 1/4 cup hazelnut liqueur
- 1/2 cup finely chopped hazelnuts
Special equipment needed:
- Double boiler
- Candy thermometer
- Piping bag
- Truffle molds (optional)
Step-by-step instructions:
1. In a double boiler, heat the heavy cream until it reaches 180°F.
2. Remove from heat and add the semisweet chocolate, gianduja chocolate, and butter. Stir until melted and smooth.
3. Stir in the hazelnut liqueur and let the mixture cool to room temperature.
4. Transfer the mixture to a piping bag and pipe into truffle molds or onto a parchment-lined baking sheet.
5. Chill in the refrigerator for at least 2 hours or until firm.
6. Once firm, remove from molds or cut into bite-sized pieces.
7. Roll the truffles in the chopped hazelnuts to coat.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Double boiler: Medium heat
Heavy cream: 180°F
Serving size:
Makes approximately 24 truffles
Nutritional information:
Calories per serving: 150
Total fat: 11g
Saturated fat: 6g
Cholesterol: 15mg
Sodium: 10mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugars: 9g
Protein: 2g
Substitutions for ingredients:
- Semisweet chocolate can be substituted with dark chocolate or milk chocolate.
- Gianduja chocolate can be substituted with Nutella or hazelnut spread.
- Hazelnut liqueur can be substituted with Frangelico or Amaretto.
Variations:
- Add a pinch of sea salt to the truffle mixture for a sweet and salty flavor.
- Roll the truffles in cocoa powder or powdered sugar instead of chopped hazelnuts.
- Add a teaspoon of espresso powder to the truffle mixture for a mocha flavor.
Tips and tricks:
- Use a candy thermometer to ensure the heavy cream reaches the correct temperature.
- Let the truffle mixture cool to room temperature before piping to prevent the piping bag from melting.
- Chill the truffles in the refrigerator for at least 2 hours to ensure they are firm enough to handle.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Truffles do not need to be reheated.
Presentation ideas:
Arrange the truffles on a platter and garnish with whole hazelnuts or chocolate shavings.
Garnishes:
Whole hazelnuts, chocolate shavings, or cocoa powder.
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the truffle mixture is too thin, add more chopped chocolate.
- If the truffle mixture is too thick, add more heavy cream.
Food safety advice:
- Use a candy thermometer to ensure the heavy cream reaches the correct temperature to prevent bacteria growth.
- Store the truffles in an airtight container in the refrigerator to prevent bacteria growth.
Food history:
Gianduja is a chocolate-hazelnut spread that originated in Turin, Italy in the early 1800s. It is named after a carnival character named Gianduja who wore a hat shaped like a cone, similar to the shape of a hazelnut.
Flavor profiles:
Rich, chocolatey, and nutty.
Serving suggestions:
Serve as a dessert or a sweet treat after dinner.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey