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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Chocolate Frangelico Truffles

Share
avatar
Lobo
Moderator
Moderator

Posts : 21817
Thanked : 1015
Join date : 2013-01-12

Chocolate Frangelico Truffles

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


Chocolate Frangelico Truffles

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 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).

    Current date/time is Mon 27 Mar 2017, 1:17 pm