Hazelnut Truffles

Hazelnut Truffles

Idea gallery #948
  • 2 1/2 cups chopped chocolate
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 2/3 cup filbert paste to 2 cups truffle mix
  • candy thermometer
  • squeeze bottle
  • candy mold
  • parchment paper
  • spatula
  • pastry bag
  • tip #21
Melt milk chocolate. Cool to at least 98°. Whip cream until it holds a soft peak. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat. Follow instructions for dipped or molded truffles below or truffle sandwiches
Melt candy coating or melt and temper chocolate. Pour candy coating into a squeeze bottle. Squeeze the candy into a clean, dry mold cavity, starting at the top rim and making sure the entire cavity, especially the sides, is covered with the coating. (Real chocolate must be brushed into mold.) Continue filling all the cavities in this manner. Turn the mold over and empty the excess candy onto parchment paper or silicone mat. Excess candy may be remelted. Invert the mold and use a spatula to scrape all excess candy off the surface of the mold until the top rims of the cavities appear neat. Place in freezer for two or three minutes. Use tip of finger and gently remove chocolate cup from mold. Some fluted molds require two coats of lining. After cups are set, pipe hazlenut mixture into cup, using tip #21.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.