Gingerbread Hazelnut Flavored Truffles

Produs din categoria » Musetti » Culinary

Ingrediente

  • 6 fluid ounces heavy cream
  • 4 tablespoons Monin Roasted Hazelnut Syrup
  • 1 pound bittersweet chocolate, finely chopped
  • 1/2 cup roasted hazelnuts, chopped
  • 2/3 cup natural unsweetened cocoa powder
  • 6 fluid ounces heavy cream
  • 4 tablespoons Monin Gingerbread Syrup
  • 1 pound bittersweet chocolate, finely chopped
  • 1/4 cup crystalized ginger, finely chopped
  • 2/3 cup natural unsweetened cocoa powder
  • Yield: 50 truffles

Indicatii

  • Place the chopped chocolate in a heatproof bowl and set aside.
  • Place the cream in a small saucepan over medium heat and bring to a simmer.
  • Pour the hot cream over the reserved chocolate and let it sit undisturbed for about 5 minutes.
  • Whisk the chocolate and cream together until very smooth.
  • Add the Monin Premium Syrup specified in recipe and stir again until well incorporated and very smooth.
  • Stir in the nuts or ginger (depending on recipe chosen) until well combined.
  • Pour the chocolate mixture into an 8-by-8-inch baking dish.
  • Cover and refrigerate until firm, at least 5 hours.
  • Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into hand and roll between palms until it is somewhat smooth and round.
  • Place on a baking sheet
  • repeat process with the remaining chocolate mixture.
  • Place cocoa powder in shallow bowl or pan.
  • Roll the truffles in the cocoa powder until evenly coated.
  • Store the truffles at a cool room temperature (55°
  • F to 65°
  • F) for up to 2 weeks in an airtight container.