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Chocolate Hazelnut Kisses

Chocolate Hazelnut Kisses recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 881.8
Dietary: Gluten-free, Vegetarian
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
  • 6 ounce Whole hazelnuts
  • 2 teaspoon Baking soda
  • 1/4 cup Sugar
  • 1 cup Heavy cream
  • 1 pound Bittersweet chocolate,
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Bring a large pot of water to a boil and stir in the baking soda.
  3. 3
    Add the whole hazelnuts to the boiling water and blanch for 10 seconds.
  4. 4
    Drain the hazelnuts immediately and spread them in a single layer on a baking sheet.
  5. 5
    Roast in the oven for 8 to 10 minutes, until they are light brown and fragrant.
  6. 6
    Remove from the oven and let cool completely on the pan.
  7. 7
    Once cool, rub the hazelnuts between your palms or in a kitchen towel to remove the skins.
  8. 8
    Set aside 50 whole skinned hazelnuts for topping.
  9. 9
    Grind the remaining hazelnuts in a food processor until they form a fine meal.
  10. 10
    In a medium saucepan, combine sugar and heavy cream and bring to a boil over medium heat.
  11. 11
    Remove from heat and add the chopped bittersweet chocolate.
  12. 12
    Let the chocolate sit for 2 minutes, then whisk gently until the ganache is smooth and glossy.
  13. 13
    Whisk in the butter (if using, per original context) until fully incorporated.
  14. 14
    Pour the ganache into a mixing bowl and let it cool until it sets slightly but is still pliable.
  15. 15
    Using an electric mixer with a paddle attachment, beat the ganache on medium speed for about 2 minutes until it becomes aerated and fluffy.
  16. 16
    Beat in the ground hazelnut meal and optional liqueur until thoroughly combined.
  17. 17
    Transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip.
  18. 18
    Line a baking sheet with parchment paper.
  19. 19
    Pipe 1/2-inch balls of the ganache mixture onto the prepared sheet.
  20. 20
    Press one reserved whole hazelnut into the top of each ball, halfway down.
  21. 21
    Refrigerate the truffle centers until firm, at least 2 hours or overnight.
  22. 22
    Melt the tempered chocolate in a medium bowl, keeping it warm but not hot.
  23. 23
    Line two baking sheets with parchment paper.
  24. 24
    Using two forks, dip each chilled truffle into the melted chocolate, ensuring it is fully coated.
  25. 25
    Lift the fork out, allowing excess chocolate to drip off for a few seconds.
  26. 26
    Run the bottom of the fork along the rim of the bowl to clean the underside.
  27. 27
    Transfer the coated truffle to the parchment-lined sheet, keeping the hazelnut side up.
  28. 28
    Repeat until all truffles are dipped.
  29. 29
    Let the chocolates set at cool room temperature or in the refrigerator until firm.
  30. 30
    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.

Keywords: chocolate, hazelnut, truffle, ganache, homemade, dessert, confection, holiday, gift, bittersweet, roasted, blanched, indulgent, smooth, nutty, rich, tempered, whipped, luxury, christmas
Read it online: https://www.chefs-mate.com/recipe/chocolate-hazelnut-kisses/