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.