Transylvanian Truffles

I’m not quite sure what these have to do with Transylvania, but we’ll just go with it. Transylvania is actually quite awesome. I lived there for a week once. It’s a long story, but just trust me when I say it was great and there are not vampires lurking around every corner.

If you are having an adult halloween party, I would recommend slipping some hazelnut liqueur, like Frangelico, into the mix.

Transylvanian Truffles (from myrecipes.com)

  • 1 pound bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 3/4 cup chocolate-hazelnut spread
  • 1/4 cup unsweetened cocoa powder, for coating truffles, optional
  • 3 dozen miniature Halloween sugar decorations or toasted hazelnuts, optional
  1. Place chocolate in a large heatproof bowl. In a small, heavy saucepan, bring cream to a boil and pour over chocolate, whisking until melted and smooth. Cool slightly. Whisk in chocolate-hazelnut spread until combined. Let cool completely, then refrigerate until firm, at least 3 hours or overnight
  2. Using a teaspoon, scoop out a 1- to 1 1/2 -inch nugget. Use your hands to quickly roll it into a ball; transfer to a rimmed baking sheet. Continue with remaining mixture. (If balls become too soft, refrigerate for a few minutes.) If using, roll truffles in cocoa to coat. Gently press a sugar decoration or toasted hazelnut into top of each truffle, if desired. Cover and refrigerate until firm. (Refrigerate unadorned truffles in an airtight container for up to 2 weeks. Bring to room temperature before decorating with candy or nuts. Refrigerate truffles again before serving.)

3 thoughts on “Transylvanian Truffles

  1. Pingback: Sunday Summary: October 30, 2011 | Clare Cooks!

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