Gingerbread Hazelnut Flavored Truffles Recipe

Name: Gingerbread Hazelnut Flavored Truffles
Total time: 4 min
Yield: 50 truffles
Ingredients: 6 fluid ounces heavy cream; 4 tablespoons Monin Roasted Hazelnut Syrup; 1 pound bittersweet chocolate, finely chopped; 1/2 cup roasted hazelnuts, chopped; 2/3 cup natural unsweetened cocoa powder; 6 fluid ounces heavy cream; 4 tablespoons Monin Gingerbread Syrup; 1 pound bittersweet chocolate, finely chopped; 1/4 cup crystalized ginger, finely chopped; 2/3 cup natural unsweetened cocoa powder

Gingerbread Hazelnut Flavored Truffles

Ingredients

6 fluid ounces heavy cream
4 tablespoons Monin Roasted Hazelnut Syrup
1 pound bittersweet chocolate, finely chopped
1/2 cup roasted hazelnuts, chopped
2/3 cup natural unsweetened cocoa powder
6 fluid ounces heavy cream
4 tablespoons Monin Gingerbread Syrup
1 pound bittersweet chocolate, finely chopped
1/4 cup crystalized ginger, finely chopped
2/3 cup natural unsweetened cocoa powder

Instructions

Place the chopped chocolate in a heatproof bowl and set aside.
Place the cream in a small saucepan over medium heat and bring to a simmer.
Pour the hot cream over the reserved chocolate and let it sit undisturbed for about 5 minutes.
Whisk the chocolate and cream together until very smooth.
Add the Monin Premium Syrup specified in recipe and stir again until well incorporated and very smooth.
Stir in the nuts or ginger (depending on recipe chosen) until well combined.
Pour the chocolate mixture into an 8-by-8-inch baking dish.
Cover and refrigerate until firm, at least 5 hours.
Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into hand and roll between palms until it is somewhat smooth and round.
Place on a baking sheet; repeat process with the remaining chocolate mixture.
Place cocoa powder in shallow bowl or pan.
Roll the truffles in the cocoa powder until evenly coated.
Store the truffles at a cool room temperature (55°F to 65°F) for up to 2 weeks in an airtight container.
Do not refrigerate or freeze truffles as this will damage the texture of the creamy chocolate.