Chocolate Hazelnut Truffle Diamonds

2007-03-07

Chocolate Hazelnut Truffle Diamonds
 
Recipe from LCBO Food & Drink, Winter 2007
Notes: I made a double recipe (162 in2) to use up some whipping cream and chocolate I had leftover. This fit nicely in two 8×8" non-stick pans (128 in2) plus one 6×6" pan (36 in2) with removable bottom. I toasted the ground hazelnuts which helped with the nutty flavour of the base; it was very crunchy though, and was hard to cut cleanly. I creamed the butter and sugar using my new KitchenAid 5-Speed Classic Hand Mixer; is it supposed to be so quiet? The truffle topping is quite soft at room temperature but firmer straight from the fridge. A delicious treat to go with a hot drink, but the textures of the two layers don't quite match.

Leave a comment