'There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.'
It goes without saying that I agree with Mr, Mrs or Ms Anonymous, who was made famous for that deliciously witty quotation. Certainly in the lead up to the festive season, I'm like a little squirrel, busy checking my larder to make sure that I have plentiful stocks of fine quality chocolate and locally grown hazelnuts.
If you have any spare time on Christmas Eve and just a few ingredients to play with, here's my favourite recipe for Chocolate Hazelnut Truffles. It's a recipe resurrected from the Good Things archives of December 2011 and I thought it was high time that more than five of my readers had the opportunity to enjoy it. ❤❤❤
I've been making these truffles for more than 30 years and they're always hugely popular with family and friends. In all honesty, I don't think Christmas would be Christmas if I didn't make them.
My recipe is adapted from one torn from a magazine (most likely AWW) about 30 years ago. I usually double the batch and make a tray of man-sized truffles, too. These little morsels can be whipped up ever so quickly, almost as fast as they will be devoured!
CHOCOLATE HAZELNUT TRUFFLES
1/2 cup thickened cream
125g good quality dark chocolate buttons or chocolate broken into pieces
15g unsalted butter, at room temperature
1 teaspoon brandy or rum
1/2 cup roasted hazelnuts, whizzed or coarsely chopped
1/2 cup rice crumbs*
Heat the cream and chocolate in a saucepan over a low heat until the chocolate melts. Stir in the butter and rum and mix in well. Transfer to a bowl and refrigerate until cold. This is important, the mixture should be cold, not lukewarm when you work with it. Once chilled, beat the ganache with an electric mixer until soft peaks form (don't overbeat!). Refrigerate the ganache again until it is firm.
Using a melon baller, shape the ganache into truffle balls. Roll in the combined chopped roasted hazelnuts and rice crumb mixture. Pop the truffles onto a tray lined with baking paper. Sprinkle any remaining nut mixture over the top to coat well. Refrigerate until ready to serve. You can pop the truffles into little patty cases before serving. Or pile them up in a pretty compote bowl. Makes plenty!
*Available from health food stores. If rice crumbs are not available, use crushed rice bubbles cereal instead.
Tell me dear readers, is there a treat that you make or enjoy eating every single Christmas? Do share your favourites with me xo
Hi. I'm Liz. I'm a writer, cook and traveller based in Canberra, Australia.
I love the process of writing and the stringing together of words to form
a story borne from the wisp of an idea. I also enjoy cooking and travelling.
Join me as I share with you recipes for all seasons, postcards and morsels from my adventures, conversations with cookery writers
and chefs, and news on food and cooking.
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NB: I use Australian standard measuring cups and spoons in my recipes.