Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate Frangelico Truffles

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chocolate Frangelico Truffles Empty Chocolate Frangelico Truffles

    Post by Lobo Tue 12 Jan 2016, 9:02 pm

    Chocolate Frangelico Truffles Img54l
    Chocolate Frangelico Truffles
    Chocolate Frangelico Truffles Translucent
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    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Servings: 14
    Homemade truffles are easy to make and can be prepared up to 2 weeks in advance. In this recipe, they receive a double dose of hazelnut flavoring, in the liqueur and in the nut coating. Keep the truffles in the freezer until just before serving. For a fuller, dark chocolate taste, use bittersweet chocolate in place of the semisweet.






    • 295

    Ingredients:


    • 8 oz. semisweet chocolate
    • 1/2 cup heavy cream
    • 2 to 3 tsp. Frangelico liqueur
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup finely ground hazelnuts

    Directions:

    Cut the chocolate into 1-inch pieces. Place in the top pan of a double boiler set over but not touching gently simmering water. Stir as the chocolate melts. When it is melted, stir in the cream, mixing well.

    Remove the top pan from the heat and let the chocolate cool until nearly firm, 2 to 3 hours. Stir the Frangelico into the cooled chocolate.

    Line a tray or baking sheet with parchment paper or aluminum foil. Using a melon baller, scoop out rounds of chocolate, placing them on the tray. When all the chocolate has been used, cover the chocolate balls with aluminum foil and place the tray in the freezer for at least 30 minutes or up to 2 weeks.

    A few hours before serving, remove the truffles from the freezer. Place the cocoa powder in a small shallow bowl and the ground nuts in a separate bowl. Roll the frozen balls first in the cocoa and then in the hazelnuts, coating them evenly each time and handling them as little as possible. As each ball is coated, return it to the tray. Then return the tray to the freezer.

    About 15 minutes before serving, remove the tray from the freezer and arrange the truffles on a serving platter. Makes about 40 truffles; serves 14 to 16.

    Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).
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