1. Put the chocolate in a medium metal bowl. Bring cream to simmer in small saucepan. 2. Pour over chocolate and let it stand 2 minutes, then whisk until smooth; mix in brandy and vanilla. 3. Let mixture cool completely, stirring occasionally, about 30 minutes. 4. With a electric mixer, beat mixture until fluffy and lighter in color, about 4 minutes. 5. Mix in 6 tablespoons ground hazelnuts. Cover and chill mixture about 2 hours, or until firm. 6. Line a baking sheet with wax paper. 7. Pour 1 1/2 cups chopped hazelnuts in separate medium bowl. Fill glass with hot water. 8. Dip a 1-inch diameter melon baller into water, then into truffle mixture, forming a round truffle. 9. Drop truffle into nuts. Roll coating completely and press to adhere. Place on sheet. 10. Repeat with remaining mixture and nuts. 11. Cover and chill until firm, about 1 hour. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
