Chocolate Hazelnut Truffle Dessert

Cassie *


Delicious!! Need I say more?

★★★★★ 3 votes
15 Min


1 c
whipping cream
1/4 c
bars ( 8 ounces each) semi-sweet chocolate
egg yolks
3/4 c
powdered sugar
3 Tbsp
rum or orange juice
1 c
coarsley chopped hazelnut or filberts, toasted


1 c
whipping cream
1/4 c
granulated sugar
1 tsp
corn starch
egg yolks
1 tsp


1For truffle dessert, in 2 - quart saucepan combine 1 cup whipping cream, butter and chocolate.

Cook over medium heat, stirring occasionally, until chocolate is melted, 5 to 7 minutes.

Whisk in 4 egg yolks, one at a time. Continue cooking, stirring constantly, until mixture reaches 160 F and thickens slightly, 3 to 4 minutes.
2Remove from heat; whisk in powdered sugar and rum or orange juice.

Stir in hazelnuts.
3Line 8 x 4 inch loaf pan with aluminum foil leaving 1 inch of foil over each edge. Pour chocolate mixture into prepared pan.

Freeze 8 hours or overnight.

In a 2 quart saucepan cook 1 cup whipping cream over medium heat until it just comes to a boil, 4 to 6 minutes. Remove from heat.
5Meanwhile, in a medium bowl combine granulated sugar and corn starch.

Whisk in 3 egg yolks until mixture is light and creamy, 3 to 4 minutes.

Gradually whisk hot cream into beaten egg yolks.

Return mixture to saucepan; stir in vanilla, cook over medium heat, stirring constantly, until custard reaches 160 degree and is thick enough to coat back of metal spoon, 4 to 5 minutes.

(Do not boil because egg yolks will curdle). Refrigerate 8 hours or overnight
6To serve, remove truffle dessert from pan using foil to lift out.

Remove foil. Slice truffle dessert with hot knife into 16 slices.

Spoon about 1 tablespoon custard onto individual dessert plates; place slice of truffle dessert over custard.

About this Recipe