Chocolate Frangelico Truffles

Chocolate Frangelico  Truffles ~ Elegantly rich in style and in flavor, these truffles are a great holiday dessert.

Chocolate Frangelico Truffles

Every year for Thanksgiving I make these truffles along with my pumpkin pie. They are perfect for light dessert eaters who want just a nibble of something sweet and a rich treat for others who catch there second eating wind when the word dessert is mentioned . .. ahem, I’m  including myself in the latter.

I love the taste of Frangelico and love how it pairs with chocolate even more. In fact I love it so much I’ve kept this truffle simple in design, by that I mean, no rolling these truffles in finely ground hazlenuts and no heavy dusting of cocoa powder. I wanted the  flavor to come through uninterrupted.

A few notes:

• Your palate your preference, so roll your truffle in crushed hazelnuts if that’s what you like or roll it in some ground cacao nibs mixed with unsweetened cocoa powder. Alternatively, you can also dip them in melted chocolate for a chocolate covering. Keep in mind a dusting or covering of some sort is needed to prevent the truffles from sticking to one another.
• The truffles can be kept in an airtight container at room temperature or refrigerated up to one week.
• Random note: Don’t forget to check in tomorrow for the last fast and easy appetizer for Thanksgiving.
• Another random note: It’s not too late to enter my KitchenAid Stand Mixer Giveaway.
• I’ve entered this post in the  My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger, if you have a chocolate posts of your own-link it up for a  chance to win!

Chocolate Frangelico Truffles

Makes 25-30 truffles

Ingredients:

Instructions:

1. Place heavy cream in a saucepan. Cut and split vanilla beans vertically and then scrape vanilla bean seeds into cream and then place emptied vanilla seeds in as well. Bring vanilla cream mixture to a boil. Remove sauceepan from heat and pour cream through a strainer over chopped chocolate. Remove vanilla seed and let stand for 10 seconds. Add espresso powder and salt to mixture and gently stir until combined.  Let mixture cool at room temperature, about 2hours. Pour Frangelico in and stir until combined. Then cover the surface with plastic wrap and refrigerate until set, about 2 hours.
2. Using a 1 inch melon baller scoop out chocolate rounds and place on parchment lined bake sheet. Make sure to clean the melon baller with warm water as you go for easy formation. Roll the truffles by hand as needed to shape into circles. Make sure you hands are clean between rolling for easy formation. Finsh to preference.

Heavily adapted from Georgeanne Brennan