Just a hint of chocolate at the end of the party completes the evening—and these taste fabulous with the Bellinis. Run your hands under cold water (and dry well each time) while you’re rolling the truffles into balls to prevent the chocolate from melting in your hands (and ruining your manicure . . . ).
Recipe information
Yield
makes 24 truffles
Ingredients
Preparation
Step 1
Place the chopped chocolate in a bowl. Heat the cream on the stovetop until it just reaches a boil. Pour the hot cream over the chocolate, and whisk until the chocolate is smooth and melted. Stir in the hazelnut liqueur and vanilla extract, and pour everything into a pie dish. Place in the refrigerator until the chocolate mixture is very thick, like frosting—about 45 minutes.
Step 2
Remove the chocolate mixture from the fridge, and use two spoons to drop rounded teaspoons of chocolate onto a parchment-lined sheet tray.
Step 3
Run your hands under very cold water, and dry them well. Roll the chocolate into round, smooth balls with your hands, then roll the balls through the cocoa powder, and place them on a serving dish. If your hands warm up, stop now and then to rinse them under cold water, drying well before returning to roll.
Step 4
If not serving immediately, place in the fridge to set.
