We are busy moms. As joyful the holidays are, Purim brings upon a load of work, chores and cooking in Jewish households. We often resort to a mishmash of store-bought candies, chocolates or treats to fill mishloach manot baskets. To me, the best kind of mishloach manots are homemade food baskets. I love the personal touch, often more cost-effective and appreciated. This year I decided to make - IN ADVANCE and FREEZE - assorted chocolate truffles for family and friends. I love the fact I can make these the week before Purim. This year's truffles includes:
RUM TRUFFLES, AND
MINT CHOCOLATE TRUFFLES.
I bought beautiful boxes from the dollar store to wrap them up, you can also find miniature cellophane bags or mini boxes at your local art supply store.
Although these are made dairy using Nutella, for those who are chalav Isroel, I included a link to make a homemade hazelnut chocolate spread. To make these pareve, you can also use pareve Elite chocolate spread and insert a roasted hazelnut inside the truffle. Up next is the Tiramisu Truffle recipe.
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Total Time: 2.5 hour | Serves 24-30 | Dairy
8 ounces quality semisweet or dark chocolate
3/4 cup chocolate hazelnut
spread (AKA Nutella) OR
Homemade nutella spread
1/2 cup heavy cream or pareve coffee creamer from frozen aisle
COATING AND TOPPING
3 ounces of dark chocolate or chocolate chips for the coating
1 teaspoon vegetable
Roasted, finely chopped
hazelnuts for sprinkling, skin removed
TO MAKE THE GANACHE
1. Line a baking sheet with wax paper and set aside.
2. Using the double boiler method, pour water in a small saucepan halfway and simmer it (avoid boiling water- you want to avoid moisture going into the chocolate). Also, avoid using a wooden spoon. Place the heatproof bowl on the saucepan, and heat up the heavy cream until hot, but not boiling. Place the 8 ounces of chocolate into the hot cream. Using a rubber spatula, stir mixture until fully combined and the chocolate is melted. (it should be smooth and creamy not clumpy). Stir in chocolate hazelnut spread. Remove from heat, let cool for 5 minutes, cover the bowl and refrigerate for 1-2 hours or until set.
3. With the help of a small cookie scoop or melon baller (about 1 teaspoon), scoop out chocolate mixture and form into balls using your hands. Place them onto prepared cookie sheet and place in the freezer for 15- 20 minutes.
COATING AND TOPPING
4. In the meantime, heat remaining chocolate - the same double boiler method as above. Add oil, and stir to combine.
5. Remove chocolate balls from the freezer and place one ball at a time into the melted chocolate. Using a fork or wooden stick, evenly coat each ball with the chocolate. Use the fork to remove the truffle from the chocolate. Before transferring it back into the baking sheet, slightly tap the fork (with the truffle pricked on it) against the edge of the bowl to remove any excess chocolate. Place each truffle on the baking sheet and repeat with remaining chocolate balls.
6. Pour leftover melted chocolate into a small Ziplock bag, cut off one corner and pipe melted chocolate in a linear up and down motion on top of each truffle and top with the crushed roasted hazelnuts.
7. Return truffles to the fridge or freezer for 15 minutes or until truffles are set. Try to keep these cool, when you hand these to people, specify these should go in the refrigerator.
Nutella Truffles will keep up to 7 days stored in the fridge or up to 4 weeks in the freezer in an airtight container.
If these are not for Purim, you can eat them right away of course.