FERRERO ROCHER TRUFFLES
– 1/2 cup Canned Coconut Milk, stirred*
– 3 cups Semi-Sweet, Dark, or Vegan Chocolate Chips, divided
– 1 cup whole Hazelnuts, divided
1. In small saucepan, heat coconut milk over medium-low heat until it just begins to boil.
2. Reduce heat to low and stir in 1 1/2 cups of chocolate chips. Stir until smooth and melted.
3. Remove from heat and transfer to a bowl. Refrigerate until firm and set. This could take several hours.
4. Place 3/4 cup of whole hazelnuts in a plastic bag. Crush the nuts until they are made into small pieces.
5. In a dry, nonstick pan on medium high heat, toast the remaining 1/4 cup of whole hazelnuts for 5 minutes until slightly charred.
6. Take out the whole hazelnuts and do the same for the crushed pieces. They will only take about 3 minutes. Watch so that they don’t burn. Put in separate bowls to cool completely.
7. Once the truffle mixture is completely chilled and firm, scoop up heaped teaspoon of truffle mixture onto a spoon.
8. Squish a full hazelnut right into the middle of the mixture.
9. Cover the hazelnut with the truffle mixture that is already on the spoon.
10. Roll the truffle off the spoon onto the crushed hazelnuts. Completely cover the truffle with crushed hazelnuts. This will make it very easy to handle
11. Place the truffle onto a parchment lined sheet pan and into the freezer for a few minutes to firm back up.
12. In the meantime, prepare a double boiler. Over medium-high heat, bring the water to a simmer and add your chocolate to the bowl. Stir chocolate over heat until melted and smooth.
13. Using two forks, dip the truffle into the melted chocolate. Tap the forks on the side of the bowl to remove excess chocolate.
14. Place dipped chocolates back on the sheet pan and chill until firm.