Hazelnut Truffle Squares

Another great recipe find on my epicurious app, that's also free from any gluten-containing ingredients, is the decadent sounding Chocolate Almond Truffle Squares. But there were a few obstacles in my way when it came to making it. Namely, I didn't have any Amaretto. So I decided to use Frangelico instead. Since I wasn't using almond liqueur, I figured it wouldn't be the worst thing in the world for me to use hazelnuts in lieu of the almonds. My body doesn't really tolerate a lot of dairy products these days, so I substituted coconut milk for the heavy cream. But hey, at least I stuck with one original ingredient: the chocolate.

Hazlenut Truffle Squares:
16 ounces bittersweet chocolate (I used 60%)
1/2 cup coconut milk (the thick, creamy part)
3 Tablespoons Frangelico
1/3 cup coarsely chopped hazelnuts (next time I'm going with the skinless)

The first thing you need to do is refrigerate a can of coconut milk overnight or longer. This causes it to separate, and the thick cream will rise to the top. Then, you just have to scoop it out.

In a saucepan, heat the coconut milk just to the boiling point, and then whisk in the chocolate, stirring until it's all melted. Add in the Frangelico, whisk until smooth, and allow to cool.

Line the bottom of an 8-inch baking pan with wax paper. Melt the remaining chocolate and spread half in a thin layer over the wax paper.

Place the baking dish in the freezer for 5 minutes to set the bottom chocolate layer

Spread the truffle mixture evenly, then pour the rest of the melted chocolate on top, spreading lightly. 

Sprinkle with the chopped hazelnuts. I opted to toast mine first.

Let the whole thing chill for at least three hours. I turned mine out onto a chopping board, removed the wax paper, and cut into small squares.

Overall, I'm really happy with how these came out. They're very rich and have a delicious flavor, but I have to say that they're just a tad bit too boozy for my liking. I should have anticipated this and used less Frangelico. I'll know for next time, but at least I'm not tempted to gorge myself on them. Oh, and a wee tip: make sure the truffles are good and cold. Some of mine didn't want to cut cleanly.

Truffles (Dairy Free)

I recently found a dairy-free chocolate truffles recipe in The New InterCourses: An Aphrodisiac Cookbook.Rather than having to melt chocolate and heat cream, these are quickly and easily made in a food processor. My only issue is that the recipe calls for almond pie filling. I assume they mean almond paste, right? I haven't been able to find almond pie filling anywhere.

I made two batches, one with hazelnuts and the other using almonds. They both turned out yummy, and the taste difference is pretty slight. Even when using hazelnuts the almond extract and paste still give these an almond flavor.

Ingredients

1/2 cup whole almonds or hazelnuts, toasted (hazelnuts pictured)
4 ounces high-quality bittersweet chocolate
1 tablespoon almond pie filling (no clue, so I used almond paste)
1/8 teaspoon almond extract (I just dumped it in with the liqueur)
1 tablespoon strong hot coffee (which is not pictured below as it wasn't yet made)
1 tablespoon hazelnut liqueur

Toast the nuts and allow them to cool, then chop them in a food processor until coarsely ground. Remove half and set aside. Add the chocolate to remaining nuts and process until finely ground. Add the almond paste and extract, and process until the mixture starts to come together.

Add the coffee and booze while the food processor motor is running, and process until the mixture becomes slightly thinner and smoother. This mixture will need to chill in the refrigerator for an hour firm up.

  

Then, just roll it into balls, dredge them in the ground nuts, and they're ready to eat. Here is where having colds hands is helpful. I also dredged some of these in cocoa powder, but I ate all of those before I got around to taking pictures of the finished truffles. Also, I apologize for not having any pictures of the assembly process.

 

Inside their texture isn't quite as creamy as traditional truffles, but it's still pretty smooth. Keep these in the refrigerator, but don't plan on them lasting long.

I also made a Chocolate Torte Dressed in Berries from The New Intercourses, and it turned out delicious as well. The whole idea behind this cookbook is that the recipes all contain aphrodisiac ingredients. While there are some lovely pictures in it, none of the photos are of the finished recipes. I don't know why. I kind of like to know what I'm going for when making a new recipe. But, I've been very happy with the recipes I've tried so far.