All you need is some good quality chocolate (both dark and milk chocolate will do), toasted and chopped hazelnuts (or nuts of your choice), heavy cream and unsweetened cocoa powder. Truffle recipes are usually quite flexible. I have made truffles a couple of times before and never really stuck to the recipe. I had scribbled down this recipe from a blog I dont remember but had duly noted that its originally from “Bittersweet ” by Alice Medrich.
Chocolate hazelnut truffles
- 240 g Bittersweet or dark chocolate : I used 100 g Godiva dark chocolate (85% cocoa) and 140 g Bournville (44% cocoa)
- Heavy cream: 1 cup
- Hazelnuts: toasted and chopped and sieved to remove the hazelnut powder : 1/3 cup
- Unsweetened Cocoa powder to roll the truffles in
Heat the heavy cream in a saucepan till it starts to boil. Pour the cream over the chopped chocolate. With a whisk gently stir the chocolate bits into the cream. Continue stirring till the chocolate melts completely. Now let it cool for a bit, and then stir in chopped hazelnuts. Line a square baking tin with parchment paper and pour the ganache into it. Keep it in the fridge for 4 hours or overnight.
When the ganache has hardened, cut through it with the help of a knife to form uniform sized squares of the desired size. Pick each square and roll it quickly between your palms and toss them in a bowl of sifted cocoa powder. If you find the ganache is melting fast as you roll the truffles , transfer it back to the fridge and let it rest for 20 minutes. Coat them evenly with cocoa powder
As you can see ( refer above picture of imperfections) you can definitely do a much better job of making perfectly round tuffles as I was too lazy to bother refrigerating them as they melted while rolling. In fact if you are like me (impatient and lazy!) dont even bother rolling them. Just pick a ganache sqaure and pop it in your mouth. It tastes equally good if not better.
Since I used a mix of very dark chocolate and Bournville the resulting ganache was tipping slightly towards the bitter side of the chocolate spectrum. The saving grace in this case was the bitter cocoa powder coating the truffles because it tricks the tongue into believing that the chocolate underneath is sweeter than it actually is. If you do not like chocolate with high cocoa content you can always use low cocoa content dark chocolate or even milk chocolate as well.. Better still, if you can lay your hands on Callebaut (53 % cocoa content), you will find the truffles to be perfect: not bitter and not too sweet either:
Though a lot of truffle recipes call for heavy cream, I have used the commonly available Amul cream (25% cream) with good results.