Chocolate Hazelnut Cream Truffles

It just so happens that I live fairly  close to where hazelnuts are grown commercially.  I even have wild hazelnut trees on my property that produce a small harvest each fall – when I can manage to convince the cagey greedy Steller Jays who eat them green,  and a small family of adorable red squirrels to let me have a few.   The wild nuts are smaller; their shells are thick and tough to crack, unlike the commercially grown varieties; but they taste good.

Everyone knows that hazelnuts and chocolate go splendidly together.   While toasting the hazelnuts brings  out the full flavor of the nut, they are also excellent untoasted.  Some might tell you they are better for you raw.  I will leave that to your discernment. Enjoy.

Hazelnut Cream

Makes approximately 1½ cups cream.

¾ cup raw pesticide free whole hazelnuts,  remove shells or purchase shelled nuts

1½ -2½ cups water – pure, with no chlorine or fluoride

If possible (although it is not necessary)  soak hazelnut in 1½ cups water for about 2 hours or overnight, drain. Soaking can improve digestibility.

Combine nuts and 1½ cups water in a blender and liquefy until smooth.  Strain if desired.  Remember that there are no preservatives, so use promptly.

Chocolate Hazelnut Cream Truffles

Sugar-free, Gluten free, Dairy Free, Vegan

Makes approximately 1¾ pounds or 60 truffles.

1½ cup Hazelnut cream (Recipe above.)

¾ cup xylitol

2 teaspoons vegetable glycerin

1 tablespoon Hazelnut oil (optional, but makes a richer product)

12 ounces good quality unsweetened chocolate, chopped fine or grated.

¾ cup finely chopped toasted hazelnut (or raw hazelnuts for raw foods)

Making the Truffles:

Please Note:  This process should be followed as directed to achieve a smooth texture and smooth consistency.

Put about an inch of water in the bottom of a double boiler and bring to a simmer.  Set the top pan over the simmering water.

The bottom of the top pan should not touch the water.  Do not cover.

I f using toasted hazelnuts, preheat the oven to 375° F (190° C).  When heated, toast hazelnut in single layer for 5 – 7 minutes.  Cool, then finely chop.

Warm the Hazelnut cream in the top of an uncovered double boiler until hot.  Add the xylitol and glycerin to the Hazelnut cream and stir until the xylitol is fully dissolved.  Only after the xylitol has completely dissolved, add the Hazelnut oil. When mixture cools or heats to 115° – 118° F (46° F – 48° C), remove the top of the double boiler and add the chopped chocolate and vanilla into the top of the double boiler.  Stir until chocolate is just melted and smooth.  Add the chopped hazelnut.  Stir until uniformly mixed in.

Allow the ganache to cool and set up for several hours.

Scoop out level tablespoon quantities, or smaller, and set on a plate.

Roll the truffles into balls.  If too soft, place in refrigerator until set.  If desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier.

Dip the rolled truffles in a good quality, tempered chocolate; or roll the truffles in cocoa powder, finely chopped chocolate or finely chopped toasted hazelnut, coating the entire surface.

Keep chilled until ready to serve.  Serve in paper or foil cups for an elegant presentation.