Dubai chef and brainchild behind online lifestyle channel This Dude Knows Food, Paul Frangie has created these mini mouthfuls of chocolate indulgence with his recipe for hazelnut and raspberry truffles especially for Chocolate Week 2014
- 250g Hazelnuts
- 200g Divine 70% Dark Chocolate with Raspberries
- 50g Butter
- Pinch of Salt
- Optional; 50g freeze dried raspberry powder/ grated white chocolate/ cocoa powder
- Deep saucepan
- Kitchen processor
- 2 large bowls
- Weighing scale
- Teaspoon/melon baller
- Baking dish/tray
- Preheat the oven to 160C.
- Fill the saucepan with 1‐2inches of water and bring to a boil.
- Break the chocolate up into small pieces and place in a large bowl with the butter.
- Take the pan off the heat and place the bowl on top of the pan. Allow chocolate and butter to melt; leaving it for 10‐15mins.
- Place the hazelnuts on the baking dish and toast in the oven for 5-8mins or until skins start to come off.
- Place toasted hazelnuts in a bowl, cover with a plate, and shake well to remove skins.
- Blend the warm hazelnuts in a kitchen processor. When the mixture turns to a fine flour texture; remove 50g and reserve for dusting. Continue blending the hazelnuts until the nut oils are released and a smooth butter forms. Be patient and use spatula every now and then to scrape down the sides.
- Once the chocolate and butter mixture has melted completely, stir together with a spatula.
- Add the hazelnut butter to the melted chocolate mixture, stir well and pour the mixture into a baking dish. Cover with cling wrap and place in the fridge for 1--‐2 Hours or until set (but not too hard).
- Using a teaspoon or a melon baller scoop out small balls of the truffle mixture and keep aside.
- Roll the truffles into small ball shapes in the palm of your hands, and dust in reserved hazelnut flour and/or the freeze dried raspberry powder/white chocolate or cocoa powder.
- Serve these Divine Mouthfuls immediately, or store in an airtight container at room temperature for up to a week.