Ingredients with Measurements:
- 1 cup of chopped hazelnuts
- 1 cup of chopped succade
- 1 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 cup of honey
- 1/4 teaspoon of salt
- 2 cups of dark chocolate chips
- 1/4 cup of cocoa powder
Special equipment needed:
- Double boiler
- Candy thermometer
- Baking sheet
- Parchment paper
- Mixing bowl
- Hand mixer
- Small cookie scoop
Step-by-step instructions:
1. Preheat the oven to 350°F. Spread the chopped hazelnuts on a baking sheet and toast them in the oven for 8-10 minutes, or until golden brown. Remove from the oven and let cool.
2. In a double boiler, melt the butter and add the heavy cream, honey, and salt. Stir until well combined.
3. Add the chopped succade and toasted hazelnuts to the mixture and stir until evenly distributed.
4. Using a candy thermometer, heat the mixture to 240°F, stirring constantly.
5. Remove from heat and let cool to room temperature.
6. Once cooled, use a hand mixer to beat the mixture until it becomes thick and creamy.
7. Using a small cookie scoop, scoop the mixture into balls and place them on a parchment-lined baking sheet.
8. Chill the truffles in the refrigerator for at least 30 minutes.
9. In a double boiler, melt the dark chocolate chips until smooth.
10. Using a fork, dip each truffle into the melted chocolate and place them back on the parchment-lined baking sheet.
11. Sprinkle cocoa powder over the truffles and let them cool until the chocolate hardens.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Candy thermometer temperature: 240°F
Serving size:
This recipe makes approximately 24 truffles.
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 18g
Protein: 2g
Substitutions for ingredients:
- Chopped almonds or walnuts can be substituted for the hazelnuts.
- Chopped candied ginger can be substituted for the succade.
Variations:
- Roll the truffles in chopped nuts or coconut flakes instead of cocoa powder.
- Add a teaspoon of cinnamon or nutmeg to the mixture for a spiced flavor.
Tips and tricks:
- Make sure to stir the mixture constantly while heating it to prevent burning.
- Use a small cookie scoop to make evenly sized truffles.
- Chill the truffles before dipping them in chocolate to prevent them from melting.
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 dust with additional cocoa powder.
Garnishes:
Garnish with a sprig of fresh mint or a dusting of powdered sugar.
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
These truffles are a dessert and do not require a side dish.
Troubleshooting advice:
If the mixture becomes too thick, add a tablespoon of heavy cream to thin it out.
Food safety advice:
Make sure to use a candy thermometer to ensure the mixture reaches the correct temperature for food safety.
Food history:
Truffles are a type of chocolate candy that originated in France in the 1800s.
Flavor profiles:
These truffles have a rich, nutty flavor with a hint of sweetness from the honey.
Serving suggestions:
Serve these truffles as a dessert at a dinner party or give them as a gift.
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