White Chocolate-Mocha-Hazelnut Truffles
Yield: 1 Servings
8 oz Good-quality white-chocolate; finely chopped
1/4 c Heavy cream
1/2 ts Instant coffee powder or crystals
1 1/2 tb Coffee-flavored liqueur; or coffee
1 1/4 lb White chocolate;-approximately
1 1/2 c Hazelnuts
To prepare ganache: Place chocolate in a deep bowl and set aside in a warm place. Combine cream and coffee powder in a medium saucepan and bring just to a boil over medium-high heat. Immediately pour over chocolate, stirring until smooth. (If all of the chocolate doesn’t melt, place chocolate over a bowl of hot water and stir until melted.) Stir in liqueur. Cover and refrigerate for 4 hours, or freeze for 1 hour, until firm.
Using a melon baller or a teaspoon, scoop out small 3/4-inch portions of the ganache. Roll each portion into a ball between your palms and place on a wax paper-lined baking tray. Lightly cover with plastic wrap and refrigerate until firm.
To make coating:
Spread hazelnuts on a baking sheet and toast in 350-degree oven for 12 to 15 minutes, stirring occasionally, until lightly browned. Remove from oven and rub in a kitchen towel to remove skins. (Some flecks of skins can remain.) Finely chop nuts and set aside. Chop half the chocolate and place in a heavy saucepan. Break the remaining chocolate into large chunks. Over low heat, melt the chocolate in the pan, stirring, just until smooth.
Remove pan from heat. Working with a few pieces at a time, add chunks of chocolate and stir. Add chocolate until chunks no longer melt when stirred in. (This is tempering chocolate so it will stand without softening at room temperature. If desired, simply dip truffles in melted white chocolate and store in the refrigerator.) Dip ganache centers in white chocolate, rolling to coat, then roll in chopped hazelnuts. Let stand until set, or refrigerate.
Public Domain Recipe