My first chocolate making adventure last year ended with burnt chocolate, edible but not great looking. This year I gave it another go after seeing this simple recipe without sugar. I am about to finish the second batch of hazelnut truffles, the first flavored with vainilla was gifted away. I prefered this one with Frangelico liqueur, but I might make the third batch boozier, just to see how it turns up.
175 ml double cream / nata
200 gr dark chocolate finely chopped / negro 70% finamente troceado
50 gr hazelnuts roughly chopped (roasted better) /avellanas tostadas y partidas
1 tblsp / 15 ml Frangelico or 1 tsp / 5 ml vainilla extract
colored sprinkles or edible glitters / fideos de chocolate, coco rallado, azucar coloreado para decorar
Preparation
Bring cream to boil, let it cool and pour over chocolate. Stir mixture until smooth, add liqueur or vainilla, hazelnuts and cover, let it rest it in fridge for 30 m. until thick but not solid. Pour sprikles into small plates. Using a teaspoon, roll mixture into balls with hands and coat them with the sprinkles, chill again to firm them up. They will keep for 1 week if chilled or 1 month in freezer without the sprinklers.
Hervir la nata, dejarla enfriar y mezclarla con el chocolate hasta que quede homogenea.
Añadir las avellanas y el licor o esencia, cubrir y dejar reposar en el frigorifico durante 30 m. hasta que espese, pero sin que llege a estar solido. Poner los fideos de chocolate, coco rallado etc en platitos. Con la ayuda de cucharitas de cafe tomar porciones de chocolate y darle forma, cubriendo las trufas con los fideos , coco, etc. Duran 1 semana en el frigorifico, 1 mes en el congelador sin la cobertura.