Hazelnut Truffles

1. Toast ground hazelnut on medium heat in a pan, constantly stirring.

2. In a bowl, mix warm nuts with alcohol and sugar and knead into a dough.

3. If dough is too firm, add some warm water.

4. Melt the chocolate in a bain marie and temper, if you can.

5. Form walnut-size balls from the nut-dough.

6. Dip in chocolate and set on aluminum foil to firm up.

7. Let cool and firm up for about 2 hours.

8. Do not chill in the fridge as this will cause condensation moisture and also will ruin the tempering (if you did temper).

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Nutrient	Quantity
Total fats	8.495 g
Protein	1.0375 g
Carbohydrates	11993.9625 g
Energy	46839.25 kCal
Water	220.275 g
Calcium, Ca	355 mg
Fiber, total dietary	0.5 g
Vitamin E, added	3.5125 mg
Niacin	0.0938 mg
Vitamin A, RAE	77.5 g
Riboflavin	2.3388 mg
Sodium, Na	400.75 mg
Theobromine	6.25 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0075 g
Total lipid (fat)	8.495 g
Manganese, Mn	0.48 mg
Sugars, total	11757.2 g
Vitamin B-6	0.0188 mg
Selenium, Se	72.25 g
Ash	2.43 g
Vitamin D	52.5 IU
Fatty acids, total saturated 18:1 undifferentiated	0.9025 g
Copper, Cu	0.8762 mg
Thiamin	0.075 mg
Retinol	77.5 g
Iron, Fe	7.7625 mg
Carbohydrate, by difference	11993.9625 g
Phosphorus, P	21.25 mg
Folate, total	1.25 g
Fatty acids, total saturated 18:2 undifferentiated	0.3038 g
Zinc, Zn	1.2875 mg
Fatty acids, total polyunsaturated	0.3038 g
Vitamin A, IU	260 IU
Folate, DFE	1.25 g
Vitamin C, total ascorbic acid	200 mg
Starch	151.2 g
Fatty acids, total monounsaturated	0.9113 g
Folate, food	1.25 g
Vitamin D (D2 + D3)	1.25 g
Vitamin D2 (ergocalciferol)	1.25 g
Vitamin E (alpha-tocopherol)	5.2375 mg
Magnesium, Mg	12.5 mg
Potassium, K	360 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	100	46680	11972.4	0
Milk chocolate	125 g	26.25	1.5625	1.825
Brandy	2 tablespoons	0	0	0
hazelnut	100 g	133	20	6.67