Hazelnut and Almond Truffles,

 Here's a detailed guide to making both

Hazelnut and Almond Truffles, so you can decide which flavor tempts you most!

Hazelnut Truffles:

Ingredients:

• For the Hazelnut Ganache:

  • 1 cup (200g) heavy cream
  • 8 oz (225g) high-quality semisweet or dark chocolate, chopped
  • 1/2 cup (75g) whole hazelnuts, toasted (optional)
  • 1/4 cup (50g) chopped hazelnuts (for texture in the ganache)
  • 1 tablespoon (15ml) hazelnut liqueur (optional)
  • 1/2 teaspoon vanilla extract (optional)

• For the Coating (choose one):

  • 1 cup (200g) semisweet, dark, or milk chocolate, chopped (melted for dipping)
  • Unsweetened cocoa powder
  • Chopped toasted hazelnuts (for garnish)

Instructions:

1. Toast the Hazelnuts (optional):

   • Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and bake for 10-12 minutes, stirring occasionally, until fragrant. Let cool completely.
   • Roughly chop half of the toasted hazelnuts for the ganache and set aside the rest for garnish (optional).

2. Make the Hazelnut Ganache:

   • In a saucepan, heat the heavy cream over low heat until simmering. Do not let it boil.
   • While the cream heats, place the chopped chocolate in a heat-resistant bowl.
   • Double boiler method: Set the bowl over a pot of simmering water (ensure the bowl doesn't touch the water) and let the chocolate melt, stirring occasionally, until smooth.
   • Microwave method: Heat the chocolate in the microwave in short bursts (15-30 seconds) at reduced power, stirring in between, until melted and smooth.
   • Remove the cream from heat and pour it over the melted chocolate.
   • Let it sit for a few minutes, then whisk gently until combined and smooth.
   • Stir in the chopped hazelnuts, hazelnut liqueur (if using), and vanilla extract (if using).

3. Chill the Ganache:

   • Pour the ganache into a shallow dish or baking sheet lined with parchment paper.
   • Cover the surface directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or until firm enough to scoop and roll. Aim for a pipeable consistency.

4. Shape the Truffles:

   • Scoop out the chilled ganache using a spoon or small cookie scoop.
   • Roll them into balls with your hands. You can dampen your hands with water to prevent sticking.

5. Coating the Truffles:

   • Melt your chosen chocolate coating using your preferred method (double boiler or microwave).

6. Coating Options: * Chocolate Coating: Place the melted chocolate in a deep bowl. Using a fork or dipping tool, gently dip each truffle into the chocolate, ensuring complete coverage. Lift the truffle, tap the fork against the rim of the bowl to remove excess chocolate, and gently twist to encourage dripping. * Cocoa Powder Coating: Place the cocoa powder in a shallow dish. Gently roll each truffle in the cocoa powder to coat completely.

7. Adding Toppings (Optional):

   • While the chocolate coating is still wet (for chocolate coating), gently press a chopped toasted hazelnut onto each truffle for garnish.

8. Setting and Storing:

   • Place the coated truffles back on the parchment-lined baking sheet.
   • Refrigerate for at least 30 minutes to firm up the coating.
   • Truffles are best enjoyed at room temperature, so take them out of the fridge 15 minutes before serving.
   • Store leftover truffles in an airtight container in the refrigerator for up to a week.

Almond Truffles:

Ingredients:

• For the Almond Ganache:

  • 1 cup (200g) heavy cream
  • 8 oz (225g) high-quality semisweet or milk chocolate, chopped
  • 1/2 cup (75g) sliced almonds, toasted (optional)
  • 1/4 cup (50g) chopped almonds (for texture in the ganache)
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract (optional)

• For the Coating (choose one):

  • 1 cup (200g) semisweet, dark, or white chocolate, chopped (melted for