If I want to be absolutely honest, I will have to confess something. These truffles were not meant to happen, at least not now, and definitely not like that.
I had a little fiasco the other day. I was making a chocolate mousse, which was supposed to go inside a cake, when the most horrible think happened. My chocolate seized! It hasn’t happened in quite a while now, which probably let to my incautiousness, or I was very distracted, or I was in too much hurry… I don’t now!
The fact is that after I melted the chocolate over simmering water, added the egg yolk and starter stirring vigorously, instead of getting the silky smooth consistency, that I was going for, a very large and hard lump of chocolate formed around my whisk. I was terrified and couldn’t believe my eyes!
Anyway, I was really in a hurry, so just discarded the seized chocolate in an airtight container, and decided to deal with it later.
On the next morning I faced the consequences, and it didn’t look good. But let’s be real, I am not a person who can throw away 200 gr. of dark chocolate!
So, the first thing that came to my mind, was “truffles”. And because I wanted them jazzy, to compensate me for my troubles, I set my mind on truffles with hazelnut praline (besides I had some leftover from the above mentioned cake ).
All my life I’ve been looking for the crunch, that extra something, that adds a very special taste and textural diversity. So, the love for nuts comes to me naturally. If you want you can use anything that pleases you: dark cocoa powder, coconut shavings, chocolate sprinkles, or dip them in melted chocolate, dark or white, anything you like. But I have to warn you that these truffles turn out to be such a beautiful mistake.
Creamy and crunchy, so tempting, so good!
And they make a wonderful present if you decide to share.
Or just indulge secretly all alone.
/makes around 20/
- 200 gr. (7 oz.) dark chocolate, I used 64% cocoa content
- 1 tablespoon liquor of your choice
- 2 egg yolks, room temperature
- ½ cup (120 ml.) heavy cream, room temperature
- Place the chocolate in a heatproof bowl and place it over a pot of warm water. The water should not be boiling and it should not touch the bowl with chocolate, this is very important.
- Stir the chocolate until it is completely melted, remove from the heat and stir for half a minute.
- Stirring constantly add the liquor to the chocolate and the egg yolks, one by one.
- After the eggs are thoroughly mixed, gently add the cream mixing until fully incorporated.
- Leave the mixture to chill in the refrigerator for a couple of hours, or in the freezer for ~40 minutes.
Note: If for some reason you have some seized chocolate and egg yolks, like me, you can place it in a heat proof bowl, over a pot of hot water and stir the chocolate constantly until is starts to loosen. Heat the cream and gently pour it over the chocolate, mix until the mixture becomes glossy and homogeneous. Keep this method, just in case. J
- 100 gr. (3.5 oz.) hazelnuts
- ½ cup (100 gr.) white sugar
- While the truffles are chilling, bake the hazelnuts in a preheated to 180°C (350°F) for 15 minutes. Remove them from the oven, cool and skin.
- Use some vegetable oil to grease the sides and the bottom of a shallow baking pan and set aside.
- Place the sugar in a heavy bottom pan over medium heat. Let the sugar melt and caramelize until it becomes golden.
- Grab a wooden spoon, add the hazelnuts to the caramel, which will set around the nuts. Give the mixture a quick stir, remove from the heat and pour in the prepared pan. Flatten and leave to cool.
- After the praline is cooled, remove it from the pan and place it in a plastic bag and crash it using a rolling pin.
- Using a teaspoon scoop from the chilled chocolate, make little balls with your palms and roll them in the praline.
- Place in the refrigerator for 10 minutes after you are finished.