Dark Chocolate-Hazelnut Truffles

Recipe by Catherine Neville (originally developed for Feast TV)

Yields 24 truffles

  • 8 oz semisweet chocolate, chopped

  • 4 oz unsweetened chocolate, chopped

  • 2/3 cup heavy cream

  • 24 whole hazelnuts

  • unsweetened cocoa, confectioner’s sugar, granulated sugar and/or sprinkles (to coat the truffles)

| Preparation | In a medium heatproof bowl, place both chocolates. In a separate sauce pot, gently bring cream to a boil and then pour over chocolate, allowing the cream and chocolate to stand, undisturbed, for 5 minutes. Stir until smooth and refrigerate ganache until firm, about 1 hour.

Using a tablespoon, portion ganache into 24 dollops on a parchment paper-lined baking sheet, pushing a hazelnut into center of each. Place in refrigerator for about 15 minutes until firm enough to roll. When firm, roll each ganache dollop into a ball and roll in the coating of your coice.

Catherine Neville