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10 oz semi-sweet chocolate (preferably Valrhona or Scharffen Berger) – cut in 1" chunks
3/4 cup heavy cream
2 tablespoons Scotch whisky (use a Scotch with a good peat-smoke aroma such as the Lagavulin. It’s a divine pairing with the dark chocolate!)
3 tablespoons Dutch cocoa
1/2 cup hazelnuts – toasted, skinned and very finely chopped (use food processor)
Step 1: Place the chocolate pieces in the bowl of a food processor. Process until finely chopped and transfer to a medium bowl.
Step 2: In a small pan, bring heavy cream to a boil. Pour the hot cream into the chopped chocolate and stir until smooth. Add the Scotch and stir until well blended. Refrigerate for 2 to 3 hours or freeze for 30 to 45 minutes until very firm.
Step 3: Spread cocoa powder onto a small plate. Using a teaspoon, take a spoonful of the hard chocolate base. Make a smooth ball the size of an olive (work quickly and do not over-handle the chocolate base or it will melt with the warmth of your fingers). Roll it in the cocoa powder and set it on a serving tray.
Step 4: Spread the very finely chopped hazelnuts onto a small plate. Repeat as above, roll each truffle in the hazelnuts and set on a serving tray. Repeat until you have used up the entire chocolate base.
Cook's note 1: The truffles can be served as soon as they are made, or placed in a Tupperware container and refrigerated up to 3 weeks. Remove from refrigerator 20 minutes before serving. When refrigerated, the cocoa coating will absorb moisture. Quickly re-roll the truffles in a little cocoa before serving.
Cook's note 2: To toast the hazelnuts, place them in a baking dish and bake at 350°F for 15 to 20 minutes, until the skins have darkened and split. Remove from oven, transfer to a bowl to cool. Once cooled, rub the nuts between your fingers to loosen the skins. Discard the skins. Use nuts right away in the recipe or store in an airtight container and place in a cool place.
© 2008 viviane bauquet farre – food & style NY LLC
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