Ingredients

  • Hazelnut Base
  • cocoa powder for dusting
  • 70 grams hazelnuts toasted
  • 45 grams flour
  • 50 grams sugar, caster
  • ¼ teaspoon salt
  • 30 grams butter, unsalted
  • 85 grams plain chocolate finely chop
  • 1 large egg
  • Ganache
  • 1 large egg yolk
  • 115 milliliters whipping cream
  • dash salt
  • 170 grams plain chocolate

Directions

1. Hazelnut Base: Preheat oven to 350*F, GM4, 175*C. Butter bottom and sides of an 8" square metal baking pan, then dust with cocoa powder, knocking out excess.
2. Finely grind nuts in food processor with flour, sugar and salt.
3. Melt butter in saucepan, then remove from heat. Add chocolate and whisk until smooth. Add egg and whisk until smooth. Stir in nut flour until just combined.
4. Spread batter evenly in pan and bake in middle of oven until top is firm and dry and a tester comes out with crumbs adhering, 15-20 minutes. Cool completely in pan on a rack, at least 2 hours.
5. Ganache: Lightly beat yolk. Scald cream with salt. Pour into egg, whisking constantly. Pour back into pan and cook until slightly thickened, 170*F.
6. Remove from heat, strain, add chocolate, whisking until smooth. Pour ganache over hazelnut base, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
7. Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
8. Serve truffles cold or at room temperature.
9. Truffles can be chilled up to 1 week. Truffles can be frozen in pan, covered tightly with foil, 1 month.

Notes
Serving Ideas:Makes about 40 truffles (20 servings)


Categories
Four, PuddingsCookiesPetÌt
Keywords
PuddingsCookiesPetÌt Four
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