Nougat Truffles

Ingredients

• 200 ml heavy cream
• 400 g dark chocolate couverture
• 30 g dark chocolate (with cocoa nibs)
• 0.5 organic orange
• 80 g nougat
• 100 g hazelnuts (for rolling)
• 2 tbsp cocoa powder (for rolling)

Instructions

1. 1.

   Roast the hazelnuts for rolling in a dry pan without fat and let them cool.

2. 2.

   Bring the heavy cream to a boil in a pot. Cut the couverture into small pieces and stir into the cream until completely melted. Divide the mixture between two bowls and let it cool slightly.

3. 3.

   Meanwhile, chop the dark chocolate into pieces and mix with brandy and grated orange zest into one half of the mixture.

4. 4.

   Place both chocolate mixtures in the refrigerator until they start to set (about 2 hours).

5. 5.

   Form small balls—about pea-sized—from the nougat. Cover the balls and keep them cool until use.

6. 6.

   Prepare two shallow dishes (e.g., plates) with rolling ingredients: sift cocoa powder onto a plate, grind hazelnuts and place on the plate. The cocoa powder is for brandy truffles and the nuts are for nougat truffles.

7. 7.

   When the chocolate mixture reaches a butter-like consistency, form truffles. Use a teaspoon to scoop some mass and quickly shape into balls with as cold hands as possible. Roll them in the appropriate dish, then cool again.

8. 8.

   For the nougat truffles press the nougat balls into the scooped chocolate mass, shape evenly around them, roll in nuts, and keep cool.