Chocolate Scotch Truffles
Chocolate Scotch Truffles recipe
heavy whipping cream
Preheat the oven to 375℉ (190℃).
Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat.
Remove the pan from the heat and set aside.
Combine the egg yolks and ½ cup of the confectioner's sugar 4.
Combine the cream, butter, and remaining ½ cup sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted.
Slowly pour the hot sugar mixture over the egg yolk mixture, Mix thoroughly and set aside to cool slightly.
Then stir in the melted chocolate and the Scotch; beat for 1 minute.
Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.
Meanwhile, place the hazelnuts on a baking sheet and toast.
Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins.
Set them aside.
Roll a spoonful of the chilled chocolate around each hazelnut Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.
Melt the remaining 14 oz. chocolate in a heavy saucepan Remove the pan from the heat.
Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely.
Then lift it out with a fork and roll it in the cocoa.
Arrange the truffles on the baking sheet again, and chill before serving.