I don´t think there´s much explaining after the title. It´s the truffle I´ve been waiting for, because it has my favorite chocolate combination and because it´s a bonus from leftover ganache from this tart recipe. And I loved that tart. And now I get truffles. Seriously? This is a perfect situation.
My last two Dorie recipes left my kitchen with a bit of a mess everywhere. Everywhere covers not only counter and sink space but also refrigerator space. So the remaining ganache spent the night outside on top of the stove. The next day, after cleaning my fridge, I transferred it to a covered container. As I was scooping some I was impressed by the perfect texture it still had. I had thought about doing a chocolate tart with caramelized strawberries instead of bananas, but I immediately decided to make truffles. It was a no-brainer really.
This ganache is nothing new when you read the recipe, your average mixture of cream, chocolate and butter, so I´m guessing using 70% cocoa chocolate makes a big difference and the proportions are perfect. It´s probably the best I ever made. And the texture is dreamy. Just look at the pictures of the banana tart and what you see is what really was, because I know nothing about photography; it was that creamy and velvety.
My good blogging friend, David, made a cake a few weeks ago that had me looking for gianduja. But I couldn´t find it anywhere. So, with that inspiring post in mind, I came up with these. There´s nothing to them in terms of work. Just roll ganache in toasted, ground hazelnuts and then serve them with some whipped cream laced with hazelnut liqueur (Frangelico). Dreamy, indulgent and the perfect size. Perfect size for what you might ask? For inadvertently popping more into your mouth than you should .
Serve them with a lot of whipped cream, or, if you´re not a creamy person (I´m not) serve a mound of truffles with some whipped stuff on the side, sprinkled with ground nuts, because you´ll always have leftover hazelnuts after you finish shaping your truffles. I know, you used up your leftover ganache but now you have leftover ground nuts.
This are incredible with a cup of good coffee. Or as a gift. Who doesn´t like truffles really?
Note: I had about half the ganache left and made about 20 truffles, so this should make double that amount. These are way better served at room temperature.
from Around my French Table, by Dorie Greenspan
½ pound (220g) bittersweet chocolate with 70% cocoa
1 cup + 2 Tbs heavy cream
4 Tbs (60g) unsalted butter, cut into pieces and at room tº
½ cup ground hazelnuts
Whipped Hazelnut Cream (recipe below)
Chop chocolate and put in a medium heatproof bowl. Bring the cream to a boil in a small saucepan, then pour it over the chocolate. Let the mixture sit for 30 seconds, and with a whisk, or spatula, in small circles, stir gently until it is smooth and shiny. Stir in the butter, piece by piece.
Let cool completely and refrigerate until set.
Put the ground hazelnuts in a shallow plate. Take tablespoons of the chocolate mixture and form into rounds with the palms of your hands. This is messy and there´s really no need to have perfect spheres. Drop the balls into the nuts and roll so you cover them completely in the ground hazelnuts. You can press some with your fingers, the ganache won´t melt.
Serve a few truffles with the whipped cream.
Whipped hazelnut cream:
In a bowl put ½ cup cold heavy cream and 2 Tbs powdered sugar. Beat until starting to thicken. Add 2 Tbs hazelnut liqueur and continue beating until quite firm. Be very careful not to over mix or it will curdle.