_edited_p.png){kind=logo}
Prep Time | Cool/Freeze | Total Time | Serves | Level | Equipment |
|---|---|---|---|---|---|
5 minutes | 10 hours | 10 minutes | 22 | Advanced |
This post may contain affiliate links.
Looking for a healthy, delectably decadent chocolate treat for the holidays or some other special occasion. You and your family and friends are sure to be taken with these bonny balls of deep, rich chocolate and a lush hazelnut cream. With just 7 ingredients, these luxurious, live food lovelies are far less complicated than their cooked food cousins. They are, however, more time intensive, only because you gotta soak your nuts, and the freezer time is doubled. On the other hand there is no chocolate to chop or cream to heat.
1 million+ movies & TV episodes thousands of channels, apps with Alexa skills
Hazelnut Ganache Truffles
Ingredients:
Hazelnut Cream
1 1/4 cups soaked hazelnuts (Soak for, at least, 8 hours.) 1 1/4 cups water
Ganache
Hazelnut Cream 3 1/2 ounces agave nectar 3 ounces Adapt2It Chocolate Superfood Soothie Blend 1/4 teaspoon sea salt 3 vanilla beans (scraped insides only) 1/2 cup cacao butter, melted (Use a double boiler, warm water bath or dehydrator
Preparation:
Hazelnut Cream
Step 1
Add all ingredients to the blender and process until nuts are completely disintegrated.
Step 2
Strain the mixture through a nut milk bag, into a bowl. Cover the bowl and allow to steep for 10 minutes.
Ganache
Step 1
Add Hazelnut cream, agave, Adapt2It Chocolate Superfood Soothie Blend and salt to a high-speed blender and blend until smooth. Set aside.
Step 2
In a separate blender, add melted cacao butter and vanilla beans and blend until the beans are thoroughly incorporated and the oil is warm.
Step 3
Pour the melted cacao butter mixture into the blender containing the chocolate hazelnut cream while it is running. Blend until the contents are smooth and well incorporated.
Step 4
Pour the mixture into a container and place it into the fridge and leave it overnight.
Assembly
Step 1
With a 1 1/2-inch ice cream scoop, scoop out the truffles onto a non-stick baking sheet. You can also use teflex sheet. Place the truffles in the freezer to harden.
Step 2
Dip frozen in melted chocolate. Process 2 cups of hazelnuts and roll the entire truffles or garnish with a sprinkling of processed hazelnuts.
Note: You can make this recipe with just 1 blender. You don't even have to wash it between step 3 and step 4. Just use a spatula to scrape as much of the hazelnut cream as possible into a bowl.