Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 8 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
- 1/2 c. whipping cream plus
- 2 Tbsp. whipping cream
- 1 Tbsp. brandy
- 1/4 tsp vanilla extract
- 6 Tbsp. grnd toasted hazelnuts
- 1 1/2 c. hazelnuts toasted, minced
Direcciones
- Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 min. Whisk till smooth. Fold in brandy and vanilla. Cold completely, stirring occasionally, about 30 min.
- Using electric mixer, beat chocolate mix till fluffy and lighter in color, about 4 min. Fold in 6 Tbsp. grnd hazelnuts. Cover and chill truffle mix till hard, about 2 hrs.
- Line baking sheet with waxed paper. Place 1 1/2 c. minced nuts in another medium bowl. Fill glass with warm water. Dip 1-inch-diameter melon baller into water, then into truffle mix, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mix and nuts. Cover and refrigeratetill hard, about 1 hour. (Can be made 2 days ahead; keep chilled.)
- This recipe yields about 30.
- Comments: Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 12 servings | |
| Calories 63 | |
| Calories from Fat 50 | 79% |
| Total Fat 5.95g | 7% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1mg | 0% |
| Potassium 58mg | 2% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.37g | 0% |
| Protein 1.29g | 2% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
