Chocolate Hazelnut Tartufo

Ingredients and Weight:

• 8 ounces semisweet chocolate, finely chopped
• 8 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 1/2 cup Frangelico (hazelnut liqueur)
• 1/2 cup chopped toasted hazelnuts
• 1/4 cup cocoa powder, for dusting

Preparation Time:

• 20 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 3 (moderate)

Preparation Method Steps:

1. Line a baking sheet with parchment paper.
2. In a medium saucepan, bring the heavy cream to a boil over medium heat.
3. Remove from heat and add the finely chopped chocolate. Let sit for 5 minutes, then whisk until smooth.
4. Stir in the Frangelico and hazelnuts.
5. Pour the chocolate mixture onto the prepared baking sheet and spread evenly.
6. Freeze for at least 30 minutes.
7. Using a melon baller or two spoons, scoop out 8 golf ball-sized portions of the frozen chocolate.
8. Roll the portions in cocoa powder.
9. Freeze until ready to serve.

Nutritional Information:

• Calories: 350
• Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 30mg
• Sodium: 55mg
• Carbohydrates: 27g
• Protein: 3g

Dish Characteristics:

• Rich and decadent
• Smooth and creamy
• Hazelnut flavor
• Perfect for a special occasion

User Comments:

• "These are the best chocolate truffles I've ever had!"
• "The combination of chocolate and hazelnuts is amazing."
• "I love the creamy texture of the filling."
• "The Frangelico gives it a nice kick."
• "These are a perfect bite-sized treat."

Special Precautions and Tips:

• Make sure the chocolate is finely chopped so it melts smoothly.
• Don't overcook the chocolate mixture, as it can become grainy.
• If you don't have a melon baller, you can use two spoons to scoop out the chocolate.
• Roll the truffles in cocoa powder before freezing to prevent them from sticking together.