Chocolate Hazelnut Kisses
Description
These Chocolate Hazelnut Kisses are the ultimate homemade confection, offering a luxurious bite of rich bittersweet chocolate and nutty depth. The process begins by blanching and roasting whole hazelnuts to unlock their aromatic oils, then grinding them into a fine meal for the ganache. The chocolate is melted with heavy cream and butter to create a silky, velvety texture that is whipped until light and airy. Each bite-sized truffle is crowned with a whole roasted hazelnut before being dipped in tempered chocolate for a glossy, professional finish. Perfect for holiday gifts or special dessert tables, these treats require patience but reward you with an elegant, gourmet experience that rivals any high-end patisserie.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Bring a large pot of water to a boil and stir in the baking soda.
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Add the whole hazelnuts to the boiling water and blanch for 10 seconds.
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Drain the hazelnuts immediately and spread them in a single layer on a baking sheet.
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Roast in the oven for 8 to 10 minutes, until they are light brown and fragrant.
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Remove from the oven and let cool completely on the pan.
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Once cool, rub the hazelnuts between your palms or in a kitchen towel to remove the skins.
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Set aside 50 whole skinned hazelnuts for topping.
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Grind the remaining hazelnuts in a food processor until they form a fine meal.
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In a medium saucepan, combine sugar and heavy cream and bring to a boil over medium heat.
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Remove from heat and add the chopped bittersweet chocolate.
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Let the chocolate sit for 2 minutes, then whisk gently until the ganache is smooth and glossy.
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Whisk in the butter (if using, per original context) until fully incorporated.
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Pour the ganache into a mixing bowl and let it cool until it sets slightly but is still pliable.
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Using an electric mixer with a paddle attachment, beat the ganache on medium speed for about 2 minutes until it becomes aerated and fluffy.
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Beat in the ground hazelnut meal and optional liqueur until thoroughly combined.
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Transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip.
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Line a baking sheet with parchment paper.
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Pipe 1/2-inch balls of the ganache mixture onto the prepared sheet.
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Press one reserved whole hazelnut into the top of each ball, halfway down.
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Refrigerate the truffle centers until firm, at least 2 hours or overnight.
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Melt the tempered chocolate in a medium bowl, keeping it warm but not hot.
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Line two baking sheets with parchment paper.
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Using two forks, dip each chilled truffle into the melted chocolate, ensuring it is fully coated.
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Lift the fork out, allowing excess chocolate to drip off for a few seconds.
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Run the bottom of the fork along the rim of the bowl to clean the underside.
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Transfer the coated truffle to the parchment-lined sheet, keeping the hazelnut side up.
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Repeat until all truffles are dipped.
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Let the chocolates set at cool room temperature or in the refrigerator until firm.
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Store in an airtight container or gift boxes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 881.8kcal
- % Daily Value *
- Total Fat 55.6g86%
- Saturated Fat 33.6g169%
- Cholesterol 66.0mg22%
- Sodium 32.8mg2%
- Total Carbohydrate 83.5g28%
- Dietary Fiber 12.5g50%
- Sugars 68.7g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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