Photo by Giuseppe Giustolisi
Chocolate truffles are a pearl of Turin pastry. Delicious sweetness to dissolve in mouth slowly, savoring the taste of every single ingredient. The cocoa, of excellent quality, but also butter and cream, if good, must leave delicate traces on the palate. This recipe differs from the classic only for the topping with hazelnuts sprinkles instead of cocoa powder.
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Chocolate Hazelnut Truffles from Turin
- Total Time: 2 hours 25 mins
- Yield: 70 -80 truffles
Description
Chocolate truffles are a pearl of Turin pastry. Delicious sweetness to dissolve in mouth slowly, savoring the taste of every single ingredient.
Ingredients
- 250 g 9 oz cream
- 50 g 2 oz high quality butter
- 200 g 7 oz dark chocolate 70%
- 200 ml 7 fl oz milk chocolate
- 150 g 5 oz toasted and chopped hazelnuts
Instructions
- Heat the cream on the stove with butter without boiling. Mixed the two ingredients off the stove and add the chocolate bars. Stir vigorously until the chocolate has melted. Add 50 g of toasted and chopped hazelnuts.
- Pour the mixture into a bowl and let cool to room temperature, then store in the fridge for at least two hours.
- When the ganache has reached the right consistency, take a small amount of dough and formed into balls.
- Pass them in the hazelnut powder.
- Keep truffles in the fridge and pull them out just before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Chocolate, Dessert
- Cuisine: Italian
Frequently Asked Questions
What type of cocoa should I use for the truffles?
Use high-quality cocoa powder to enhance the flavor of the truffles, as it plays a crucial role in the overall taste.
Can I substitute the hazelnut sprinkles with something else?
Yes, while hazelnut sprinkles give a unique flavor, you can use crushed almonds or pistachios as an alternative topping.
How do I ensure the butter and cream blend smoothly into the chocolate?
Make sure both the butter and cream are at room temperature before adding them to the melted chocolate to achieve a smooth and creamy texture.
