- 1½ lbs good-quality unsweetened chocolate
- 2 egg yolks
- 1 cup confectioner's sugar
- ½ cup heavy or whipping cream
- 4 tbsp (½ stick) unsalted butter
- ¼ cup Scotch whiskey
- 30 whole shelled hazelnuts
- 1 cup sifted unsweetened cocoa powder, for dusting
- Preheat the oven to 375 °F.
- Place 10 oz of the chocolate in a heavy saucepan, and melt over low heat.
- Remove the pan from the heat and set aside.
- Combine the egg yolks and ½ cup of the confectioner"s sugar in a large bowl, and cream until well blended.
- Combine the cream, butter, and remaining ½ cup sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted.
- Slowly pour the hot sugar mixture over the egg yolk mixture, whisking constantly.
- Mix thoroughly and set aside to cool slightly.
- Then stir in the melted chocolate and the scotch; beat for 1 minute.
- Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.
- Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes.
- Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins.
- Set them aside.
- Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter.
- Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.
- Melt the remaining 14 oz chocolate in a heavy saucepan over low heat.
- Remove the pan from the heat.
- Sprinkle a shallow dish generously with cocoa.
- Dip each truffle 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.
Chocolate truffles Videos Edit
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