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Receta Bittersweet Chocolate And Hazelnut Truffles
by Global Cookbook

Bittersweet Chocolate And Hazelnut Truffles
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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

  1. 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.
  2. 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.
  3. 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.)
  4. This recipe yields about 30.
  5. Comments: Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.