A Nutty Indulgence

As a budding chocolatier, I am always on the look out for new trends in chocolate tastes and textures. I came across a new recipe this week for a Milk Chocolate Frangelico Truffle (a hazelnut liqueur originating from Italy) and I had to share. Simply melt in your mouth delicious!

Ingredients:

35% Cream 150 ml
Glucose 25 g (a small ball)
Milk chocolate 220 g
Hazelnut parline paste 80 g
Frangelico 15 ml
Milk chocolate (for dipping) 400 g
Whole hazelnuts 400 g
Hollow milk chocolate truffle shells 50

1. Place praline paste and milk chocolate in a bowl (no need to combine)
2. In a pot bring the cream and glucose to a boil
3. Pour hot cream over the milk chocolate and praline paste and allow to sit for 2-5 minutes
4. Stir mixture until well combined to form a ganache, add Frangelico and allow to cool to below 35 degrees C
5. Pipe ganache into shells and allow to set before capping
6. Temper milk chocolate dipping truffle shells
7. Coat truffle shells in tempered chocolate and roll in roasted, skinned and finely chopped hazelnuts.

Or simply order a box from Sweet P chocolates (www.sweetp.ca)


Savour & Enjoy!