Friday, February 14, 2014

Cointreau infused Nutella Hazelnut chocolates

I came across this lovely post in  Sunita's World  on Nutella and dark chocolates truffles. My son loves nutella and I had some baking chocolate and  Cointreau ( orange liqueur) sitting in my refrigerator -- seemed just the right moment to try out these. I made a basic chocolate .. To make truffles -- finish and all , please do check out Sunita Bhuyan's post the link of which is attached herewith ..

Ingredients :
1 bottle Nutella ( The packaging we buy here has 375 gms per bottle)
100 gms of dark chocolate
4 tbspns of honey
1 tbspn of ghee (clarified butter)
Hazel nuts (Dry roast and cool)
1 tspn Orange essence
1 tspn of Cointreau

Take a glass bowl . Add the nutella, the dark chocolate broken into pieces, the honey and ghee. Microwave for a minute or less till the dark chocolate melts or softens. Remove from oven and  add the orange essence and liqueur.  Mix properly . The liquid will turn solid as you mix and it cools. You will find the mixture coming out slightly from the sides.  Cover the bowl and refrigerate for an hour. Take small portions. Put a hazel nut  or a filling of your choice while rolling into balls. Place in mini muffin cases. Makes around 42 chocolate balls.

This simple recipe is very versatile and can be tweaked for variety. You may roll it in melted chocolate or cocoa powder or desiccated coconut for different finishes. You may add different fillings inside. You may also divide the mixture into different bowls and add different essences in each making a different flavor . Bon appetit!

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