Dark Chocolate Hazelnut Espresso Truffles

 I originally created this truffle recipe for a friend's birthday a month ago.  The hostess of the birthday (Erin Silva) said these were her favourite Bethany Jane creations she's had so far!  So, for Valentines Day her husband (Rick Silva) and I got together for a little Hazelnut Espresso Truffle tutorial so he could make his wife her favourite treat on the day of love. I have always had a big heart and there is nothing more that I love doing than making something special for the people I love.  Here is a recipe dedicated to love on Valentine Day. I love, love.

 

 My boyfriend has been working two jobs this week and he came home last night at 3am with these beautiful flowers for me which were perfect for my Valentines Day photo shoot.

 

 

Dark Chocolate Hazelnut Espresso Truffles:

(approx. 24 small truffles)

Ingredients:
 8 ounces dark chocolate (high quality 70%) approx. 400g

1/2 cup of heavy whipping cream (or coconut cream or good coconut milk)

 

1/2 tsp. ground espresso

pinch of sea salt

1 cup hazelnuts (1/2 for center and 1/2 for coating)

Step#1 Preheat oven to 350 degrees and roast hazelnuts in a baking dish for approximately 15 minutes or until they are brown.  Set aside and let cool. 
*When they are cool rub off the skin of the hazelnuts.  Some come off easier than others so use the ones that look the best for the center of the truffle and use any with some skin or not whole to crush for coating. 

 

Step #2 In a double boiler (or a saucepan and metal bowl) boil water and add broken up chocolate to the metal bowl. Stir constantly until smooth.

Step#3  When chocolate is almost melted simmer whipping cream in a separate saucepan to a gentle simmer. Add espresso powder and a pinch of sea salt.
 

Step#4 Whisk milk into melted chocolate and blend until smooth.

 

Step #5 Let cool in the refrigerator for 2 hours until it is hard to touch but creamy enough to scoop out.

*If you are pressed for time transfer chocolate mixture to a small glass baking dish or start out in the freezer for 10 minutes to help cool quicker.

 Step#6 Pulse the other 1/2 of hazelnuts in a food processor or chop with a knife.  Place in a bowl or plate.

 

Step#7  Using a small spoon, scoop the chocolate mixture and roll into balls placing a whole hazelnut in the center. Roll until smooth (this will get a little messy as the chocolate melts in your hands). If the mixture is too soft refrigerate for a little longer. Place the finished balls on a plate and refrigerate for up to a 1/2 hour before rolling in the truffle coating.

*I was in a hurry so I rolled them in the coating right away but chilling them before would make them easier to handle.

Step#8 Roll the balls in the ground hazelnut mixture until coated then place in fridge.  Remove truffles from the fridge at least an hour before serving them (so they are creamy in texture)
* they can be kept fresh in the fridge for up to two weeks