Chocolate Scotch Truffles

Ingredients

 * 1 1/2 	lbs  	Good-quality unsweetened chocolate
 * 2 		egg yolks
 * 1 	cup 	confectioner's sugar
 * 1/2 	cup 	Heavy or whipping cream
 * 4 	tbsp 	(½ stick) unsalted butter
 * 1/4 	cup 	Scotch whiskey
 * 30 		Whole shelled hazelnuts
 * 1 	cup 	Sifted unsweetened cocoa powder, for dusting

Directions

 * 1) Preheat the oven to 375f.
 * 2) Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat.
 * 3) Remove the pan from the heat and set aside.
 * 4) Combine the egg yolks and ½ cup of the confectioner"s Sugar in a large bowl, and cream until well blended.
 * 5) Combine the cream, butter, and remaining ½ c. Sugar in a medium-size saucepan and bring to a boil, stirring until the butter and Sugar are thoroughly melted.
 * 6) Slowly pour the hot Sugar mixture over the egg yolk mixture, whisking constantly.
 * 7) Mix thoroughly and set aside to cool slightly.
 * 8) Then stir in the melted chocolate and the Scotch; beat for 1 minute.
 * 9) Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.
 * 10) Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes.
 * 11) Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins.
 * 12) Set them aside.
 * 13) Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter.
 * 14) Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.
 * 15) Melt the remaining 14 oz. chocolate in a heavy saucepan over low heat.
 * 16) Remove the pan from the heat.
 * 17) Sprinkle a shallow dish generously with cocoa.<BR>
 * 18) Dip each truffle in the melted chocolate, covering it completely.<BR>
 * 19) Then lift it out with a fork and roll it in the cocoa.<BR>
 * 20) Arrange the truffles on the baking sheet again, and chill before serving.

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