Chocolate Truffles With Nuts and Liqueur
- Total Time
- 4 hours
- Rating
- Comments
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Ingredients
- 1½cups finely ground hazelnuts or almonds, or a mixture
- 10ounces semisweet or bittersweet chocolate
- ¼pound butter, softened but not melted
- 4tablespoons Benedictine liqueur or Amaretto
- ⅔cup unsweetened cocoa
Nutritional analysis per serving (45 servings)
72 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly, stirring them once during the browning. Do not allow them to burn. Set them aside.
- Step 2
Break the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl from the pan of water and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
- Step 3
Stir in butter and liqueur. Refrigerate mixture until it is firm enough to handle, an hour or longer.
- Step 4
When firm, remove the mixture from the refrigerator and allow it to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop up half-tablespoons of the chocolate mixture, and using your fingertips, form somewhat uneven balls about an inch in diameter and roll them quickly in the cocoa. Place them in a shallow dish and refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use, and then dusted with cocoa just before serving.
Private Notes
Comments
Easy and delicious. A big hit with the dinner guests.