Chocolate truffles are a pearl of Turin pastry. Delicious sweetness to dissolve in mouth slowly, savoring the taste of every single ingredient.
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.Print
- Author: Veronica Lavenia
- Yield: 70 -80 truffles 1x
- 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
- 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.
- Category: Chocolate, Dessert
- Cuisine: Italian
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.