Nocillato Truffles
25
Feb
Feb
[cooked-sharing]
Yields30 Servings Prep Time20 mins
30 whole hazelnuts, toasted
luster dust (available at The Peppermill)
6 oz semisweet chocolate, chopped
8 oz Nocillato Filling (available at The Peppermill)
8 oz whole hazelnuts, toasted and ground
¼ cup confectioners' sugar
8 oz bittersweet chocolate coating (available at The Peppermill)
1
To prepare your gilded hazelnuts, place some luster dust into a small container. Add the whole hazelnuts and close the lid. Shake to coat. Set aside.
2
Prepare 30 truffle cups.
3
Melt the semi-sweet chocolate in a microwave or double boiler. Add Nocillato Filling, ground hazelnuts and confectioners’ sugar. Mix to combine.
4
Place mixture into a disposable pastry bag. Fill each truffle cups with mixture until three-quarters full.
5
Melt the bittersweet chocolate coating and place in a disposable pastry bag. Fill the truffle cup with the chocolate until you have a smooth level top. Top with gilded nuts. Store in an airtight container at room temperature.
CategoryCookies And Sweets
Ingredients
30 whole hazelnuts, toasted
luster dust (available at The Peppermill)
6 oz semisweet chocolate, chopped
8 oz Nocillato Filling (available at The Peppermill)
8 oz whole hazelnuts, toasted and ground
¼ cup confectioners' sugar
8 oz bittersweet chocolate coating (available at The Peppermill)