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These truffles, rich with nuts and chocolate, are a perfect Pesach dessert. Yield: 24 truffles
10 and 1/2 ounces shelled hazelnuts
7 ounces Gefen Confectioners’ Sugar
1 tablespoon oil
3 and 1/2 ounces bittersweet chocolate, melted
10 and 1/2 ounces white chocolate or premium-quality bittersweet chocolate
1/4 cup oil
Heat oven to 350 degrees Fahrenheit.
Toast hazelnuts for about six minutes. Remove the thin peel from the nuts and cool completely.
In a food processor fitted with the knife blade, grind nuts with the confectioners’ sugar to form a smooth paste. Once or twice during the grinding, turn off the food processor and use a spatula to scrape off anything stuck to the sides of the processor bowl.
While food processor is running, add the oil and continue blending until mixture is very creamy. Then add melted chocolate.
Spread mixture onto a medium-sized baking sheet lined with Gefen Parchment Paper. Refrigerate until mixture is somewhat hardened and can be cut. If it doesn’t harden enough to cut, place in freezer for 30 minutes.
Cut into small squares and freeze two hours.
Melt chocolate and add oil, mixing until completely combined. Place truffle squares on a wire rack over a baking sheet and pour chocolate coating over them.
Keep in freezer until shortly before serving.
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Can it be whisked by hand?
These need to be blended in a food processor.