As I didn't take note of quantities and can no longer remember exactly, this is an approximation of what I did:
- Creamed 1/2 oz unsalted butter with 1oz icing sugar until light and fluffy.
- Added a glug of hazelnut oil and creamed some more.
- Blitzed the cake leftovers in the coffee grinder - I did this rather than crumble the cake because of the large pieces of hazelnut contained in the cake.
- Beat the crumbs into the creamed mixture until well incorporated.
- Added a sloosh of hazelnut syrup (I expect frangelico would have been good, but I don't have any of that) and mixed some more.
- Placed teaspoonfuls of the mixture into 13 round chocolate moulds and pressed in firmly - could have just rolled between hands to form balls, but I wanted something a bit more uniform for a change.
- Left to cool for half an hour - there was no need to put these in the fridge as my kitchen was virtually freezing at the time.
- Melted 100g G&B cooks 72% dark chocolate in a pan over hot water.
- Removed the cake balls from the mould and dipped them into the chocolate.
- Placed suitably chosen love hearts on the top and left to set.
The truffles had good chocolate shells which had just the right crispness about them, cracking in a satisfying way to release the treasure within. They had a heady hazelnut flavour with a smooth mouthfeel punctuated by granular pieces of hazelnut which gave a good contrast. The ganache itself wad , in CTs words authentic, not some generic paste. The following day, CT said rather despondently "very sorry to see the end of those".
The More than Occasional Baker - L is for Love!