Creamy Truffled Hazelnut Dip Recipes

HAZELNUT TRUFFLES

Steps:

• Preheat the oven to 325 degrees F.
• Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
• Chop the chocolates finely and place in a bowl.
• Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
• With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

CREAMY HAZELNUT DIP

Steps:

• In a small bowl, combine the cream cheese, Nutella and vanilla. Beat in confectioners' sugar until smooth. Fold in whipped cream and hazelnuts. Serve with strawberries, biscotti and cookies.

HAZELNUT TRUFFLES

Steps:

• Preheat oven to 375 degrees. Spread hazelnuts on a rimmedbaking sheet; toast until lightly brownedand skins crack, 5 to 7 minutes. Whilestill warm, rub hazelnuts with a kitchentowel to remove as much skin as possible. Let cool, and chop very finely.
• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir inNutella.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place nuts in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in nuts. With yourclean hand, cover truffle with nuts. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

CREAMY TRUFFLED HAZELNUT DIP

Steps:

• Preheat the oven to 350°.
• Spread the hazelnuts in a pie plate and bake for about 12 minutes, or until the nuts are fragrant and the skins blister. Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins.
• Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.
• In the food processor, combine the ricotta, goat cheese, mustard and truffle oil and process until smooth and creamy, scraping down the sides of the bowl.
• Transfer the dip to a serving bowl and stir in the hazelnuts.
• Season with salt and white pepper, add a little more truffle oil, if needed, and serve.

HAZELNUT-CHOCOLATE ICE CREAM TRUFFLE

Steps:

• Whisk the milk and cocoa powder together in a small heavy saucepan until blended. Set over low heat and cook, stirring constantly, until the cocoa is completely dissolved.
• Whisk the egg yolks and sugar together in a second small heavy saucepan until thick and lemon-colored. Ladle the hot cocoa mixture a little at a time into the egg mixture, whisking constantly until well blended. Set the saucepan over low heat and cook, stirring constantly, until dense and creamy, about 3 minutes. Strain into a bowl and cool to room temperature, covered with plastic wrap pressed directly to the surface.
• If you have an ice-cream maker, freeze the chocolate mixture in it according to manufacturer's directions. If not, set the bowl on the freezer shelf and let it sit, stirring occasionally, until frozen but still soft and moldable, from 2 to 3 hours. (You can "still-freeze" the ice cream like this up to a day in advance. Let it sit at room temperature until softened, about 10 minutes, before continuing.)
• To form the "truffles"
• Using a 4-ounce ice-cream scoop, scoop up a ball of the chocolate ice cream and poke a hazelnut into the center while the ice cream is still in the scoop. Drop the truffles onto a wax-paper-lined baking sheet. Repeat with the remaining ice cream and hazelnuts, setting the formed truffles and the ice cream in the freezer if they begin to melt. Set the truffles on a level freezer shelf and freeze until firm, about 30 minutes.
• Meanwhile, chop the remaining hazelnuts to the size of the chopped chocolate. Toss the chopped hazelnuts and the chocolate together on a separate baking sheet.
• Take the truffles out of the freezer and roll them one at a time in the chopped chocolate and hazelnuts until they are lightly coated. Return to the wax-paper-lined tray, and when all are coated, return the tray to the freezer. (Depending on the temperature and how quickly the truffles start to melt, you may have to do them in batches.) Freeze at least 2 hours or up to 2 days. If keeping the truffles more than a few hours, transfer them to a covered container once they are frozen solid.
• To serve, let the truffles stand at room temperature until softened, about 5 minutes, before serving. Meanwhile, whip the heavy cream in a chilled bowl until it holds stiff peaks. Divide the whipped cream among chilled plates, mounding it in the center. Top with truffles and serve immediately.

CHOCOLATE HAZELNUT TRUFFLES

Steps:

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

WHIPPED HAZELNUT DIP

Steps:

• Soak bread in water for 5 minutes, then remove and squeeze out excess.
• Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

CREAMY TRUFFLED HAZELNUT DIP

Steps:

• Preheat the oven to 350°. Spread the hazelnuts in a pie plate and bake for about 12 minutes, or until the nuts are fragrant and the skins blister.
• Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins.
• Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.
• In the food processor, combine the ricotta, goat cheese, mustard and truffle oil and process until smooth and creamy, scraping down the sides of the bowl.
• Transfer the dip to a serving bowl and stir in the hazelnuts. Season with salt and white pepper, add a little more truffle oil, if needed, and serve.