Ingredients:
- 1 cup hazelnuts
- 3 1/2 oz. good bittersweet chocolate
- 3 1/2 oz. good semisweet chocolate
- 1/2 cup heavy cream
- 1 1/2 Tbsp. hazelnut liqueur (recommended: Frangelico)
- 1 Tbsp. prepared coffee
- 1/2 tsp. good vanilla extract
- Preheat oven to 325* 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 min.) 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 chocolate. With a wire whisk, slowly stir the cream and chocolate together until the chocolate is completely melted. (If 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.