I love the holidays.
It's a time of travel for me, I feel like I have four different homes across Canada.
Going from Toronto to Winnipeg (my home town) to Kicking Horse for a ski, then Revelstoke (which is my absolute new favourite mountain) then to Oliver in the Okanagan, then heading back to Banff and Canmore for Sunshine and Lake Louise, then back to the Okanagan and then finally back to Toronto.
But during that time, I get to relax, see old friends, knit a scarf, cuddle with my dog, learn German in the car, go skiing, chill with my family (I started a shit my mom says, I suggest you do the same), cook, bake and eat seconds, maybe even thirds.
Okay so maybe you won't eat three plates of turkey dinner, but you most definitely can eat three of these chocolate hazelnut truffles with Baileys.
Yes. All your favourite ingredients in one.
Hazelnut. Chocolate. And Baileys. I've substituted Baileys for some good Canadian whisky before, and that is just as good. Maybe even try a sweet bourbon for a hint of vanilla and caramel.
Chocolate Hazelnut Truffles with Baileys
- 8.5 oz of finely chopped good quality dark chocolate (56%-70%) I used Callebaut Dark Chocolate, UH-mazing
- 1/2 cup of heaving whipping cream
- 2 tbsp of unsalted butter at room temperature
- 2 tbsp of Baileys
- toasted hazelnuts
- cocoa powder for dusting
- In a saucepan bring the cream to a simmer or heat in the microwave for 30 seconds.
- Place dark chocolate in a heat-proof bowl and set over a saucepan of simmering water. Make sure the bowl is not touching the water. Pour in the heated cream, stirring the chocolate from the inside out, making sure all chocolate melts with the cream. Once the chocolate and cream is incorporated together stir in the butter one tablespoon at a time. Remove from heat.
- Stir in the baileys or whisky until all incorporated.
- Cover with plastic wrap and chill in the fridge for 45 minutes to an hour, or until the chocolate is pliable and firm like clay. Place the cocoa powder in a bowl to roll the truffles in.
- Once chilled, scoop the chocolate out with a small ice cream soup and place a hazelnut in the center, use your fingers to mold the chocolate around the hazelnut and form a ball. Take the ball and roll in the cocoa powder. The ball doesn't have to be perfect, you will find rolling in the cocoa powder will make shaping the ball easier. Try not to roll the ball in your palms as it will melt the chocolate. Chill in the fridge overnight.