Make Truffles with Jane Pauley

Ingredients:

4¼ oz dark chocolate, chopped

4 oz (112 g) heavy cream

½ oz or 2 teaspoons (14g) light corn syrup

1/16 cup Frangelico

½ oz or 1 tablespoon (14g) salted butter, cubed, soft but not melted

1 ½ cup chopped hazel nuts

1 lb (453g) dark chocolate

Place the chopped chocolate in a medium-size bowl.  Set aside.

Combine the heavy cream and the corn syrup in a small, heavy-bottomed saucepan.  Cook over medium-high heat while continually stirring. 

Once the cream mixture comes to a rolling boil, pour directly over the chocolate and let sit for 2 minutes.  Stir slowly, incorporating all the ingredients, allowing the chocolate to fully melt.  If the chocolate has not completely melted once it is fully incorporated with the hot cream, place the over a double boiler to continue melting.

Using an immersion thermometer placed in the center of the bowl, check the temperature.  Once the ganache has reached 95°F, add the butter and stir well.  Let the ganache sit for 30 minutes, or until it is firm enough to pipe – approximately 75°F.  When it reaches the proper temp, line a baking sheet with parchment. 

Place the ganache into a pastry bag and push it down, applying pressure from the top of the bag.  Deposit small amounts of the truffle ganache onto a baking sheet.  If you do not have a pastry bag, you may drop a teaspoon size on the ganache on the tray. 

Place in refrigerator for an hour.  After one hour’s time, roll each small piped amount into a ball.  Once again, let chill in the refrigerator for approximately ½ hour. 

Place the hazelnuts in a shallow bowl or casserole dish.  Dip the truffle in the tempered chocolate one by one, making sure that they are fully coated.  Immediately after dipping, roll each truffle in the nuts until the truffle is fully covered. 

Let the chocolate fully set before removing the truffle from the hazelnuts.

Photos in opening graphic by Nathaniel Welch.