Recently, I decided to make some truffles as a “party favor” for a work gathering. I wanted to make chocolate truffles with options, so I made half with hazelnut and half with whiskey. That being said, you could easily combine the two, details below. These would be perfect for Valentine’s Day, either for your office or a small batch for you and your boo.
For this recipe, I used Ina’s Chocolate Truffles recipe, with modifications.
I highly recommend preparing all ingredients beforehand, as this is one that needs to move quickly. For each of the truffles, I first set aside a bowl with the chocolate (shaved with a knife), liquor, vanilla, and whisk. Instead of coffee and Grand Marnier in Ina’s recipe, I used hazelnut liquor for the hazelnut ones, and whiskey for the whiskey ones. Crazy right? If you want to combine the two, I’d use whiskey for the liquor, and solid hazelnuts to give that flavor, later.
Slowly mix the milk into the chocolate until smooth, then add in the liquor, then the vanilla.
Next you let sit at room temp (or slightly colder) for about an hour. It should still be very soft but slightly set. Taking an ice cream scoop or a tablespoon, scoop out a small amount of the mixture onto a silpat or parchment paper. For the hazelnut ones, or the combo ones, place a whole roasted hazelnut into each blob.
Place the sheet in the fridge for 20 minutes. Using your hands, roll into a ball. I then rolled the hazelnut ones into crushed hazelnuts, made with the food processor, and the whiskey ones in sifted cocoa powder.
If you want to make hazelnut AND whiskey ones, I recommend using whiskey for the coffee/Grand Marnier substitution, and then putting a hazelnut in the middle and roll in the crushed hazelnuts.
*Please note, the glasses below are miniature martini shot glasses, not full ones. The size of the truffles should only be about 1 inch.
Instead of a cat fact, I’m sharing another picture of Charlie in his dapper new bow tie, bought specifically for this party.
Chocolate Truffles with Whiskey and Hazelnuts
This makes 60 truffles, so feel free to split in half in order to make more varities. Just halve each ingredient on the list.
1/2 pound dark chocolate (70% cacao)
1/2 pound milk chocolate
1 cup heavy cream
3 tablespoons liquor (varietites below)
1/2 teaspoon pure vanilla extract
1/2 to 3/4 cup of sifted cocoa powder or ground roasted hazelnuts, for rolling
1. Finely chop/shave all of the chocolate and mix in a large bowl. Set aside.
2. Heat cream in a small saucepan and remove from heat when it just starts to bowl. Let rest for 20 seconds and pour through fine meshed sieve into bowl of chocolate. Stir with a whisk until smooth, then add in liquor and vanilla extract. Let rest at room temp for at least an hour, or until hardening.
3. Scoop with a small ice cream scoop or spoon onto pan lined with parchment paper or silpat. If making hazelnut version, place whole roasted hazelnut into each scoop. Place in fridge for 20 minutes.
4. Using your hands, roll into a ball and then roll into cocoa powder or crushed hazelnuts. They will keep in the fridge for up to two weeks, but make sure to serve at room temperature. For the best flavor, make at least few days before serving.
For the hazelnut version, use hazelnut liquor for the liquor, add a whole hazelnut in the middle of each truffle, and roll in crushed hazelnuts.
For the whiskey version, use your favorite whiskey for the liquor, and roll in sifted cocoa powder.
For a combination, use whiskey for the liquor, place a whole hazelnut in the middle of each truffle, and roll in crushed hazelnuts.